On the Menu Today~
A True Wisconsin Classic
Fish Fry Favorite~
Here in Wisconsin we have many lakes and
streams where you can enjoy an afternoon of fishing~
If you don't have time to go fishing,
you can enjoy a Wisconsin Friday Night Tradition....
The Friday Night Fish Fry.
To find out more about this Wisconsin Classic,
The Friday Night Fish Fry...
Read more about it here~Come Fry With Me
This Friday night,
if you don't want to head on out
to your favorite Supper Club,
why not stay in and
make this classic dish at home!
Serve with creamy slaw, tartar sauce,
french fries, buttered rye bread and lemon wedges..
For the true Wisconsin experience.
PS: Don't forget the ice cold Wisconsin Beer!
Our neighbor is an avid hunter and fisherman.
Last week, he stopped by and
gave us some wonderful perch fillets...
I have to admit, they were the best!
Nothing beats the flavor of fresh fish...
caught right in the lake I live on.
Pan Fried Perch
- 1 pound lake perch fillets*
- 1/2 cup Parmesan cheese
- 1/2 cup bacon-flavored crackers, crushed
- 1/2 cup cornmeal
- 1/2 teaspoon garlic salt
- 1 teaspoon creole seasoning
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup beer, room temperature
- 1 to 2 cups vegetable oil
- Rinse fish in cold water; pat dry.
- In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt, creole seasoning and pepper. In another bowl, beat eggs and beer, dip fish in the egg/beer mixture, then gently roll in the crumb mixture.
- In a cast iron skillet, heat oil. Fry fish in hot oil for 5 to 7 minutes or until fish flakes easily with a fork. Drain fish on paper towels.
- Serve with pan-fried fish with creamy slaw, tartar sauce, lemon wedges and french fries~
Perch, Fish, Sauce, Fried, Deep-Fried, Beer
*Note: You can substitute; catfish, walleye, bluegill, crappie, or lake trout for the perch.