previous | next |
Title: Pan Fried Yellow Perch
Categories: Fish Blank
Yield: 3 Servings
6 | Yellow perch | |
Salt and pepper | ||
3 | tb | Bacon fat |
1 | Anchovy fillet or | |
1/2 | ts | Anchovy paste |
1/4 | c | Cornmeal |
1/4 | c | Flour |
1/2 | ts | Powdered mustard |
1/4 | ts | Thyme |
1/8 | ts | Cayenne |
3 | tb | Butter |
1 | Lemon |
Mix cornmeal, flour, mustard, thyme and cayenne. Dress, scale, and wash the fish, pat dry and sprinkle with salt and pepper. Then dredge them in the seasoned cornmeal-flour combination.
Heat the fat until it is sputtering hot. Add the anchovy and mash it up in the hot fat with a fork. Lay in the fish, turn heat down to a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula. Taking 6-8 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until skin is crisp. Do not overcook. Remove from the pan and set aside on a warm platter.
Add butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish.
Jim Weller
From: Jim Weller Date: 16 Nov 97
previous | next |