~ Yellow Perch ( Perca Flavescens ) ____________ PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE ~ Mother's Friday night tender yellow perch fillets from the great lakes, lightly dusted in seasoned flour, then pan fried and served with lemon, tartar sauce, and parsley buttered potatoes. ____________ 24 cleaned & skinned perch fillets (or walleye fillets ) ( or thoroughly scaled with bones left in if preferred ... a bit of a challenge to eat but the flesh is sweeter) 1/4-1/2 cup milk 1/8 tsp. cayenne pepper 1 cup flour (or Drake's Crispy Frymix *) 1 tsp. sweet Hungarian paprika sea salt & freshly ground black pepper to taste 1/4 - 1/2 cup Crisco or clarified butter * (as needed) fresh lemon Rinse perch and pat dry. Layer fish in glass dish. Combine milk and cayenne and pour over. Let rest for 20 minutes or refrigerate if longer (up to 24 hours). Combine flour (or Drake's), paprika, salt & pepper. Lightly dredge moist fillets in flour mixture. Heat Crisco or clarif...
( musings of a 'HO-HUM HOUSEWIFE' )