Flash Fried Lake Perch Rolled In Cornmeal Recipes

SAUTEED LAKE PERCH

Steps:

• Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HILLBILLY TEA CORNMEAL NOODLES

Steps:

• For the noodles: Mix together the flour, cornmeal and salt on a clean work surface. Make a well in the middle and add the tea, oil and eggs. Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand. Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards. Set the dough aside and let rest for 30 minutes.
• Cut the dough into thirds and transfer to a floured work surface. Roll out as thinly as you can; flour is your friend here. Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips. Repeat with the remaining dough, flouring the noodles generously to prevent sticking. The noodles can be refrigerated for up to 2 days before use.
• For the sauce: Bring a large stock pot of salted water to a boil over high heat. Heat some olive oil in a large saucepan over medium-high heat. Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized. Turn the heat to low and add the cream, garlic and some salt and black pepper.
• When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes. Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high. (If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing.) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes. Plate it up and finish the dish with some fresh lemon zest over top!

SOUTHERN FRIED PERCH

Steps:

• 1. In colander, place fish and season with the spices, let rest 30 minutes
• 2. in a bowl to dredge, mix egg and milk
• 3. in another bowl to dredge, mix flour, and corn meal mix
• 4. heat oil in fryer skillet or dutch oven, at least 3/4 " deep
• 5. dip fish pieces in egg mixture, then in the flour mixture, shake off excess, lay each pirce carefully in hot oil ( burner on med heat )
• 6. continue until all fish is in skillet. cook 10 minutes, turn each piece and fry another 10 minutes.
• 7. when fish is dark as you want, remove from oil to paper towel lined plate.

SOUTHWESTERN FRIED PERCH

Steps:

• Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat. In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes. , In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

FLASH-FRIED LAKE PERCH ROLLED IN CORNMEAL

Steps:

• Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.