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.