"If the Amish
make it, you'll find it at Amish Pleasures."
Pan Fried Perch
| Clean the
fish, removing the eyes. Lightly salt the inside of each fish. Place
flour, salt, seafood seasoning, and pepper in a plastic bag. Shake each
fish in the flour mixture.
Heat the butter in a large heavy skillet. Add fish, frying until
golden brown, approximately 6 minutes on each side. Place whole fish on
heated platter. Put fresh parsley in eye sockets of fish.
Arrange a slice or two of lemon on each fish. Place a fork behind the
gill and center backbone. Pull the head back towards the tail. The whole
backbone will come away from the fish, leaving the bottom fillet on the
platter. Turn the fish. The spine with all the bones intact will lift
3/4 c. flour
3/4 t. salt
3/4 t. seafood seasoning
6 T. butter
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The recipe above appears in:
|Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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