Pan Fried or Sauteed Yellow Perch
Yield
8 servingsPrep
10 minCook
35 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
perch
|
* |
| 4 | tablespoons |
bacon drippings
|
*
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
lemon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
perch
|
* |
| 6E+1 | ml |
bacon drippings
|
*
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
lemon
|
|
Directions
Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot.
Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish.
Keep the fish loose from the pan bottom with a thin metal spatula.
Taking 8 to 10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp.
Do not overcook. When the flesh is opaque the fish is done; one hopes it's all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish.
