Lobstershell Perch

Posted Wed, 04/13/11


Another yummy recipe from the fictional Lobstershell Restaurant via the Larkin Community Cookbook:


Fried Perch

1-1/2 C flour

2 TBS paprika

1/2 tsp. salt

1 egg

1 C milk

1/2 C butter

4 perch filets

1 lemon, sliced (for serving; optional)


In a bowl, combine the flour, paprika and salt. Set aside. In another bowl, blend the egg and milk together. Heat the butter in a large skillet. Rinse the perch filets under cold water. Dip filets in the egg wash, and then into the flour mixture. Place coated filets in skillet; brown on both sides. Remove filets from the skillet; drain on a paper towel. Suggestion: Serve at once with fresh-sliced lemon.

I think the last time I had a decent perch dinner was about twenty years ago. I was visiting relatives in Timmins, Ontario, Canada when my cousin Rick spent a day fishing. He came home with gobs of perch, which we promptly turned into a massive fish-fry.


Oh, perch-ance to dream...


Blog Tags: Seafood


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