Perch recipe

[Capt Juls]

I use 2 parts Andy's regular to 1 part Andy's Cajun (or Red if you prefer...either one is good).

Pat dry fillets on paper towel.....dip in an egg mixture of egg and half & half...then put a few fillets at a time in the breading mix (I use a big zip-loc bag to do this...just shake the bag and it covers the fillets.

Put them on a plate to sit for at least 20 minutes, so the wet mixes with the dry. This keeps the breading from falling off when you put them in the oil, and it also makes them crispier.

Fry in peanut oil. But, if you, or anyone you're feeding, has a peanut allergy...obviously, you would use another oil.

[rkfet]

I use 2 parts Andy's regular to 1 part Andy's Cajun (or Red if you prefer...either one is good).

Fry in peanut oil. But, if you, or anyone you're feeding, has a peanut allergy...obviously, you would use another oil.

I second that one Juls. I add a little garlic powder to the mix and soak the fillets in milk for about a half hour before frying.

[Fastfreddy]

Thanks for all the replies! I'm going to give it a go tonight!

FF

[dansdad]

Try a small spoonful of yellow mustard in your eggwash or skip the egg and use heavy cream with a spoonful of mustard..

[airshot]

This sounds interesting!! Does the heavy cream make the coating thicker/ thinner or just for taste??

[itsbob]

Yeah,going to also use half and half in our egg wash next week and that tartar sauce recipe in here.We have a yearly fish fry at my home to celebrate my dad's birthday.This is a big one.He turns 90. Unfortunately no perch so frying up our walleye.

[dansdad]

I mix the heavy cream with the mustard to keep the coating thinner.