Pan Fried Yellow Perch With Roasted Corn Risotto Recipes

PAN FRIED PERCH

Steps:

• Soak perch fillets in a bowl of ice water for half an hour. Rinse and pat dry with paper towels. In a shallow bowl, mix together flour, cornmeal, salt and pepper. Place 1/2-inch cooking oil in a deep skillet and preheat to 370 degrees F. Dredge fillets in flour mixture. Fry fillets until golden, turning once. Drain on paper towels.

PAN-FRIED YELLOW PERCH WITH ROASTED CORN RISOTTO

Steps:

• Preparing the fish: Finely grind panko crumbs in food processor and combine with corn meal. Dredge both sides of perch fillets in crumb mixture. Salt and pepper to taste. Heat a heavy bottom pan or skillet over medium heat. Add oil and heat before adding fish. Place fish skin side up in pan. Turn fish over when edges begin to brown. Remove from heat when other side is done and fish is cooked through. Preparing the Risotto: Sweat scallions and garlic in oil. Add risotto, stir rice until translucent. Deglaze with white wine. Add broth in small amounts, cooking each time until broth is absorbed. Add the rest of the ingredients while stirring over low heat until incorporated. If done ahead of time, cool down the risotto on a shallow sheet pan and place in the refrigerator. Do not overcook. When ready to serve, reheat with broth, parmesan, and a little butter. If desired, serve with sauteed mixed greens (spinach and/or swiss chard, cooked with 2 oz. chicken broth, 1 tsp garlic, and 1 oz. olive oil).