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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 out easily.
6 fresh perch
3/4 c. flour
3/4 t. salt
3/4 t. seafood seasoning
dash pepper
6 T. butter
lemon wedges
parsley

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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 edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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