Potato Crusted Lake Perch Recipe

12 Lake Perch filets (about 1 pound)
1 1/2 cups Potato Buds (We like the Betty Crocker brand Potato Buds, not flakes)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup of milk
2 eggs
canola oil for frying
Combine the potato buds and spices in a small bowl, mix well. Combine milk and eggs in another bowl and beat well. 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 cup of flour in a plastic bag. Add the perch filets to the plastic bag and shake to coat the filets with flour. Dip one by one, the filets into the milk/egg mixture. Then press each side into the potato 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.

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