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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite ways to prepare perch. Taco seasoning and cornmeal make the coating zesty and unique. Ingredients:
1 envelope taco seasoning |
1 pound lake perch fillets |
1 egg, lightly beaten |
1/2 cup yellow cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons canola oil |
Directions:
1. Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat.
2. Place the egg in a shallow bowl. In another shallow bowl,combine cornmeal and flour. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes.
3. In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
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