Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sm Yellow perch
7-9 " long
4 tb Bacon fat or lard
Salt and pepper
4 tb Butter
Cornmeal
1 Lemon (opt.)

Dress, scale, and what the fish, pat dry, salt and pepper, then
dredge them in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not
burning, sputtering hot. Lay in the fish, turn heat down to barely a
medium flame, and begin to brown the fish. Keep the fish loose from
the pan bottom with a thin metal spatula.
Taking 8-10 minutes to a side (turn heat low if it seems to fry too
fast), brown the fish slowly until crisp. Do not overcook. When the
flesh is opaque the fish is done; one hopes it's all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and
squeeze in the juice of a lemon, stir the fat and juices to loosen
the dredgings, and pour over the browned fish.

VARIATION: After removing the fish from the skillet, toss about 1/3
cup of chopped black walnuts. Brown lightly with the remaining
butter and sprinkle over the fish before serving.

Browse by categories