FRIDAY NIGHT LENTEN FISH FEAST ~ PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE

~ Yellow Perch (Perca Flavescens)

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PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE

~ Mother's Friday night tender yellow perch fillets from the great lakes, lightly dusted in seasoned flour, then pan fried and served with lemon, tartar sauce, and parsley buttered potatoes.

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24 cleaned & skinned perch fillets (or walleye fillets)

( or thoroughly scaled with bones left in if preferred ...

a bit of a challenge to eat but the flesh is sweeter)

1/4-1/2 cup milk

1/8 tsp. cayenne pepper

1 cup flour (or Drake's Crispy Frymix*)

1 tsp. sweet Hungarian paprika

sea salt & freshly ground black pepper to taste

1/4 - 1/2 cup Crisco or clarified butter* (as needed)

fresh lemon

Rinse perch and pat dry.
Layer fish in glass dish. Combine milk and cayenne and pour over. Let rest for 20 minutes or refrigerate if longer (up to 24 hours).
Combine flour (or Drake's), paprika, salt & pepper.
Lightly dredge moist fillets in flour mixture.
Heat Crisco or clarified butter in pan over medium-high heat. When sizzling, saute perch in batches until golden brown, turning once to brown on both sides (DO NOT CROWD) and are crisp on both sides and moist inside.
Arrange on hot plates and serve with parsley buttered potatoes, slice of fresh lemon and tartar sauce. (Serves 4)

(* CLARIFIED BUTTER: Slowly melt 1 stick unsalted butter over low heat. Skim off and discard milk solids that rise to top. Retain clear clarified butter)

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TARTER SAUCE

1 cup mayonnaise

2 Tbsp. chopped sweet pickle

1 Tbsp. grated onion

2 Tbsp. fresh dill

1 Tbsp minced fresh parsley

2 tsp. lemon juice

1 tsp. sugar

Combine all ingredients and blend well. Cover and refrigerate until ready to serve.

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