Fish batter

[gb1234]

Here is what my wife does for perch - better than any restaurant. Haven't tried it on walleye...

Breaded and skillet fried Perch

Ingredients*:
6 eggs, raw, scrambled in their own bowl (try to get a bowl that's big enough but shallower so the fillets can lay flat in the bowl.)

1 cup all-purpose flour
1 cup whole wheat flour (you can use all whole wheat but don't use all white flour, part of the flavor is the nutty sweet of the 100% whole wheat flour fried)
1 Tbsp salt
1 Tbsp pepper

1 liter liquid oil (we have used mild Oil, Avocado and vegetable oils without any noticeable difference in taste)

Directions:
1) Pour enough oil into a large skillet to coat the bottom of the pan and come up the edge about a quarter of an inch, but no more than a half inch! Turn the burner on to medium high to get the oil heated up, then turn down to medium (NO HOTTER) before starting to fry the fish. You know the oil is ready if you drop a pinch of flour into it and it starts to bubble and sizzle.
1) While you are waiting on the oil to heat up, pat dry Perch fillets (I use paper towels to make it easier to clean up) and toss into raw scrambled eggs and turn to coat them. You can let the fish just sit in the eggs for now or you can wait to coat with egg after you get the flours ready.
2) Whisk together the flours, salt and pepper in a shallow bowl (I use a pie pan.)
3) Take the fillets, one at a time, drench in the egg and then coat with the flour mixture (both sides) and immediately put it in the skillet.
4) Once the pan is filled; set a timer for 1 minute. I usually put a lid on it at this point because it will get very messy. Turn the fillets after the time is up. Once they are all turned, put the lid back on the pan and let them cook for no more than 2 minutes. Remove them and pile them in a 11x9 pan and set them in an unheated oven to rest and finish cooking. Do this with all the fish till you've cooked everything.**
5) Eat immediately when done, they are best still warm.. although they are still really good the next day warmed up in the oven or microwave (if they lasted that long!)


* Depending on how many Perch, you might have to size up or down on the amounts. Our typical meal is usually 30 Perch (60-ish fillets.)

** Occasionally, you'll have to add more oil, whenever the level dips below 1/4” or the oil starts to get too burned – don't pour off the old oil, just add some more to bring the level up. When you do add oil, give it a minute to heat back up before adding the fish again.