Lake Erie Fried Perch 

You Will Need…

  • Taylors Yellow or White Perch 
  • A Cast Iron Skillet 
  • Canola Oil
  • Pair of tongs
  • Wire Racking 
  • Taylor’s One Step Breading 

Prepping The Perch…

  1. Fill one bowl with breading and another with egg yolk.
  2. Dip the pieces of perch individually into the egg yolk bowl. 
  3. Dip the pieces of perch individually into the breading bowl. 
  4. Place the seasoned pieces of perch onto the wire racking. 
  5. Repeat until all pieces of perch are ready! 

Frying The Perch…

  1. Pour out the canola oil into your cast iron skillet. 
  2. Set the stovetop to medium heat and wait for proper temperature. 
  3. Dip the pieces of perch slowly with a pair of tongs into the canola oil. 
  4. Fry each fillet on both sides for around 2 minutes. 
  5. Remove pieces of perch with tongs when the edging is at a golden brown. 
  6. Repeat until all fish is complete. 

Buttermilk Walleye With Lemon Curry Cream Sauce

You Will Need…

  • Taylor’s Skinned Walleye J-Cuts 
  • 2 Cups All-Purpose Buttermilk Pancake Mix
  • 2 Tablespoons of Mild Curry Paste
  • 1 Cup of Flour
  • 1 Juiced Lemon 
  • 1 Tablespoon Granulated White Sugar
  • 1/2 Liter of 35% Cream 
  • Salt and Pepper to Taste

For The Walleye…

  1. Whisk the pancake mix with water in a bowl until you have reached the desired consistency—season with salt and pepper. 
  2. Lightly dip the Walleye in the flour. 
  3. Coat a non-stick pan with canola oil and bring to medium heat until the oil begins to “dance.” 
  4. Pre-heat oven to 325-350
  5. Dip your floured Walleye into the Pancake Mix, running it along the sides of the bowl to remove any excess. Lay them out on the hot pan.
  6. Flip them after 3-4 minutes and repeat on the other side. Remove them from the pan and add them to a banking tray to finish in the oven for 4-6 minutes. 

For The Curry Sauce…

  1. Add 35% cream into a small frying pan and start to simmer on medium. 
  2. Add in Curry Paste, Lemon Juice, Salt, Pepper and Sugar. Reduce by 1/3 to reach desired thickness. 
  3. Plate your fish over your favourite vegetable and starch and top with sauce.