Recipes
08

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

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