Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel.
Mix flour and seasonings together in a shallow plate, a pie plate works well. Season to taste.
In a second bowl, beat eggs with milk.
Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Pre-heat oil over medium heat to 375 degrees. Heat oil until hot but not smoking.
Bread fish fillets by turning in the flour a couple times. You could shake the fish with the flour mixture in a bag as well, then dredge through egg and milk mixture and flour a second time.
Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish.
Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes, but will depend on the size of the filets.
Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch.
Great served with tartar sauce and Cole Slaw! This recipe works well for all pan fish and walleye fillets.
Ingredients
Directions
Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel.
Mix flour and seasonings together in a shallow plate, a pie plate works well. Season to taste.
In a second bowl, beat eggs with milk.
Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Pre-heat oil over medium heat to 375 degrees. Heat oil until hot but not smoking.
Bread fish fillets by turning in the flour a couple times. You could shake the fish with the flour mixture in a bag as well, then dredge through egg and milk mixture and flour a second time.
Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish.
Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes, but will depend on the size of the filets.
Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch.
Great served with tartar sauce and Cole Slaw! This recipe works well for all pan fish and walleye fillets.