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

~ Yellow Perch (Perca Flavescens)

____________

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.

____________

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)

____________________

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.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

THE VILLAGE VOICE

Search This Blog