German Perch (Deutscher Barsch) |
|
 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
You may prepare whole fish or fillets this way. From The German Cookbook by Mimi Sheraton. Variations: -Fish can also be fried in hot corn oil or vegetable shortening. If you decide to do so, pour excess fat out of pan and add 2 tablespoons fresh butter to the skillet when you start to prepare sauce. -Breadcrumbs can be substituted with an equal amount of grated Parmesan cheese. Ingredients:
3 lbs perch or 2 lbs perch fillets |
lemon juice |
2 tablespoons grated onions |
3 tablespoons corn oil (approximately) |
1/2-1 cup fine dry breadcrumb |
1/4 cup butter |
1 tablespoon butter |
4 scallions, minced or 2 tablespoons minced chives |
2 -3 tablespoons lemon juice |
salt and pepper |
minced parsley |
Directions:
1. Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.
2. Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).
3. Heat butter in a skillet and when hot enough for bubbling to subside, add fish.
4. Fry quickly, turning once, until golden brown on both sides.
5. Place on a heated platter.
6. Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.
7. Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.
|
|