Cracker Crusted Lake Perch Recipe
12 Lake Perch filets (about 1 pound)
Combine crushed crackers and spices in a small bowl, mix well. Combine milk and eggs in another bowl and beat well. Remove skin from the Lake Perch filets and wash with cold water. Dry the filets with paper towels. In a large frying pan, heat the canola oil, 1/4 inch deep, to about 375 degrees. Dip one by one, the filets into the milk/egg mixture. Then press each side into the cracker spice mixture to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain excess oil. Serves two.
1 cup finely crushed saltine crackers (other crackers will work, but we prefer saltine crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 cup of milk
canola oil for frying
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Tuesday, June 16, 2009
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