Fried Lake Perch Almondine Recipe
12 Lake Perch filets (about 1 pound)
Combine crushed crackers, crushed almonds and spices in a small bowl, mix well. Combine milk, lemon juice 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 oil and butter, to about 365 degrees (just sizzling). Place the flour in a plastic bag and add the filets. Shake to coat the filets with flour. Dip one by one, the perch filets into the milk/egg/lemon juice mixture. Then press each side into the cracker/almond spice mixture to coat, and carefully place the filet into the hot oil/butter. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain excess oil. Serves two.
1 cup all puropse flour
1 cup finely crushed saltine crackers (other crackers will work, but we prefer saltine crackers)
1/2 cup finely crushed sliced almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2/3 cup of milk
1/2 cup vegetable oil for frying
1/2 cup butter (one stick)
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Monday, March 29, 2010
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