0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Pan Fried or Sauteed Yellow Perch Recipe
Serves 4
Ingredients: 6 small yellow perch, 7-9" long
4 tbsp bacon fat or lard
Salt and pepper
4 tbsp butter
Cornmeal
1 lemon (optional)
Instructions: 1. Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination.
2. Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot.
3. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish.
4. Keep the fish loose from the pan bottom with a thin metal spatula.
5. 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.
6. When the flesh is opaque the fish is done; one hopes it's all browned by then.
7. Add 4 tbsp 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.
8. After removing the fish from the skillet, toss about 1/3 cup of chopped black walnuts.
9. Brown lightly with the remaining butter and sprinkle over the fish before serving.
|
0 |
|
0
0
0 |
