Lake Erie Perch Food

LAKE ERIE PERCH

Lake Erie Perch image

This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy

Provided by Timothy H.

Categories Perch

Time 19m

Yield 15 medium perch filets, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 lbs lake erie perch
4 cups drakes batter frying mix
6 (12 ounce) cans Budweiser beer
1 quart peanut oil

Steps:

Rinse and pat dry perch.
Place on paper towel.
Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter).
Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch.
Deep fry until golden brown.;.
Enjoy and have a Bud!

Nutrition Facts : Calories 2532.5, Fat 220.2, SaturatedFat 37.4, Cholesterol 409.3, Sodium 297.3, Carbohydrate 15.2, Protein 90

PERCH FILLETS

Perch Fillets image

Make and share this Perch Fillets recipe from Food.com.

Provided by FoodsRus

Categories Perch

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup butter
4 fresh lake perch fillets

Steps:

Mix flour, paprika, and salt together and set aside.
In a small bowl, blend the egg and the milk.
Heat butter in a large frying pan.
Dip perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the frying pan and brown on both sides.
Remove from the butter and drain on a paper towel to absorb excess butter.
Serve immediately.

Nutrition Facts : Calories 990.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 340.1, Sodium 1162.7, Carbohydrate 81.1, Fiber 4.9, Sugar 1.1, Protein 41.5

SAUTEED LAKE PERCH

Sauteed Lake Perch image

Provided by Bobby Flay

Categories main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

Steps:

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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