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

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