Lake Perch Pancake Batter #2 Recipe
12 Lake Perch filets (about 1 pound)
Combine the pancake mix, egg, melted butter, and milk. Beat till well mixed. Refrigerate the batter for at least 30 minutes. Remove skin from the Lake Perch filets and wash with cold water. Dry the filets with paper towels. Put the flour, seasoned salt and white pepper in a plastic bag and mix well. Add the perch filets to the plastic bag and shake to coat the filets with seasoned flour. In a large frying pan, heat the canola oil, 1/4 inch deep, to about 375 degrees. Take the floured filets and dip one by one, into the batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Serves two.
1 cup flour
1 teaspoon of seasoned salt
1/4 teaspoon of white pepper
2 cups pancake mix (dry)
2 tablespoons melted butter
1 1/2 cups of milk
canola oil for frying
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Thursday, June 11, 2009
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