awhitney posted on July 08, 2012 19:59
Cracker Crusted Lake Perch
12 filets—about 1 pound
1 cup finely crusted saltine crackers
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. paprika
1/2 cup milk
2 eggs
Oil for frying
Combine crushed crackers and spices in a small bowl, mix well. Combine milk and eggs in another bowl and beat well. Remove skin from the filets and wash with cold water. Dry filets with paper
towels. In a large frying pan, heat the oil, 1/4 inch deep, to 375’
Dip one by one, the filets into the milk/egg mixture. Then press each side into the cracker spice
mixture to coat. Carefully place filets into the hot oil. Fry until golden brown on both sides.
Hint: when ‘breading’ something for frying, let the food rest for a bit—it helps ‘set’ the coating.
When draining fried foods —use a cooling rack (like for cookies) on a cookie sheet lined with paper towels and put the fried food on the rack to drain. Draining fried fish/fried foods directly on paper towels—the food is ‘sitting’ in the oil absorbed by the towels.
Recipe from the Lake Michigan Angler website: LakeMichiganAngler.com