One of the side benefits of living in a Great Lakes neighborhood is that local commercial fishermen provide a steady supply of freshwater and other fish. This includes fresh, wild-caught, yellow perch.
The other day I fetched and thawed a pack from the freezer and brined the fillets. That was followed by a soak in an egg wash, a light dusting of seasoned flour and a top-coat of panko bread crumbs.
Flash fry in the pan.
And serve with potatoes and slaw.
Very yummy.
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