Perch Platter Recipe
Lightly breaded lake perch fried to a golden brown. Served with French fries, coleslaw, fresh baked dinner roll, and tartar sauce.
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Ingredients
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Perch
French Fries
Coleslaw
Dinner Rolls
Tartar Sauce
Method
Prepare the Perch
- 1
Coat the Perch
In a shallow dish, whisk together flour, cornmeal, salt, and black pepper. In another bowl, beat the eggs with milk. Dip each perch fillet into the egg mixture, then coat with the flour mixture.
- 2
Fry the Perch
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated perch fillets. Fry for 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Prepare the French Fries
- 3
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips.
- 4
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
Prepare the Coleslaw
- 5
Shred the Cabbage and Carrot
Finely shred the green cabbage and grate the carrot.
- 6
Mix the Coleslaw
In a large bowl, combine shredded cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss to coat evenly and refrigerate for at least 30 minutes before serving.
Prepare the Tartar Sauce
- 7
Mix the Sauce
In a small bowl, combine mayonnaise, relish, lemon juice, and capers. Mix well and refrigerate until ready to serve.
