Pan Fried Or Sauteed Yellow Perch Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 small: Yellow perch,
7: -9 " long,
4 tbsp: Bacon fat or lard,
Salt and pepper,
4 tbsp: Butter,
Cornmeal,
1: Lemon, opt.
Directions:
Dress, scale, and what the fish, pat dry, salt and pepper, then
dredge them in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not
burning, sputtering hot. Lay in the fish, turn heat down to barely a
medium flame, and begin to brown the fish. Keep the fish loose from
the pan bottom with a thin metal spatula.
Taking 8-10 minutes to a side (turn heat low if it seems to fry too
fast), brown the fish slowly until crisp. Do not overcook. When the
flesh is opaque the fish is done; one hopes its all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and
squeeze in the juice of a lemon, stir the fat and juices to loosen
the dredgings, and pour over the browned fish.
VARIATION: After removing the fish from the skillet, toss about 1/3
cup of chopped black walnuts. Brown lightly with the remaining
butter and sprinkle over the fish before serving.
Source from luhu.jp
dredge them in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not
burning, sputtering hot. Lay in the fish, turn heat down to barely a
medium flame, and begin to brown the fish. Keep the fish loose from
the pan bottom with a thin metal spatula.
Taking 8-10 minutes to a side (turn heat low if it seems to fry too
fast), brown the fish slowly until crisp. Do not overcook. When the
flesh is opaque the fish is done; one hopes its all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and
squeeze in the juice of a lemon, stir the fat and juices to loosen
the dredgings, and pour over the browned fish.
VARIATION: After removing the fish from the skillet, toss about 1/3
cup of chopped black walnuts. Brown lightly with the remaining
butter and sprinkle over the fish before serving.
Source from luhu.jp
Tags
Seafood