Panko Crusted Lake Perch Recipe
Panko is the Japanese word for "bread crumbs". Unlike other bread crumbs, panko is made from the softer, tender centers of the bread instead of the crust. This results in a larger flaky bread crumb and a crunchier texture when fried.
12 Lake Perch filets (about 1 pound)
Combine the flour and lemon pepper seasoning in a small bowl, mix well. Beat eggs in another bowl. Spread the panko bread crumbs on a plate. Remove skin from the 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. Put the seasoned flour in a plastic bag. Add the perch filets to the plastic bag and shake to coat the filets with seasoned flour. Dip one by one, the filets into the beaten egg. Then press each side into the Panko bread crumbs 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 1/2 cups Panko bread crumbs
1/2 cup flour
1 teaspoon lemon pepper seasoning
canola oil for frying
This web page was last modified on
Tuesday, June 16, 2009
Copyright © 2000-2014 Lake Michigan Angler
All rights reserved.