Fish Fry!

It is a perfectly tropical zero degrees on our patch of the peninsula this evening.  All the reason to not venture outdoors - rather to stay home and luxuriate within the warming glow of the wood stove and enjoy a traditional Wisconsin perch fry.

Instructions:

Soak your Lake Michigan yellow perch fillets in an egg wash (beaten egg and milk).

Dredge in seasoned flour - a couple of dashes of garlic salt, white pepper and paprika.  Set aside.

Return each fish fillet to the egg wash and toss with panko bread crumbs.

Return to the platter to set in the fridge for a spell.

Start a half bag of tater tots in the oven.  When close to finished begin heating a skillet of canola oil on the stovetop. 

When the oil is screaming hot add your fish fillets.  Fry to golden - turning once.  Set aside on paper towels to drain.

Serve with the tots, coleslaw and fresh lemon.



Recommended beverage is a Labatt Blue Canadian Pilsner.

Cheers!