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…
- Fill one bowl with breading and another with egg yolk.
- Dip the pieces of perch individually into the egg yolk bowl.
- Dip the pieces of perch individually into the breading bowl.
- Place the seasoned pieces of perch onto the wire racking.
- Repeat until all pieces of perch are ready!
Frying The Perch…
- Pour out the canola oil into your cast iron skillet.
- Set the stovetop to medium heat and wait for proper temperature.
- Dip the pieces of perch slowly with a pair of tongs into the canola oil.
- Fry each fillet on both sides for around 2 minutes.
- Remove pieces of perch with tongs when the edging is at a golden brown.
- 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…
- Whisk the pancake mix with water in a bowl until you have reached the desired consistency—season with salt and pepper.
- Lightly dip the Walleye in the flour.
- Coat a non-stick pan with canola oil and bring to medium heat until the oil begins to “dance.”
- Pre-heat oven to 325-350
- 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.
- 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…
- Add 35% cream into a small frying pan and start to simmer on medium.
- Add in Curry Paste, Lemon Juice, Salt, Pepper and Sugar. Reduce by 1/3 to reach desired thickness.
- Plate your fish over your favourite vegetable and starch and top with sauce.