Lake Erie Fried Yellow Perch With Cucumber Butter

Course : Seafoods
Serves: 6
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2 pounds small yellow perch -- (about 15 perch), split and cleaned and boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons cornstarch
1 cup water
1 large egg yolk -- slightly beaten
1 large egg white beaten until stiff
1 Cup corn oil
1 medium cucumber -- peel and seed and slice
1/2 cup margarine or butter
2 tablespoons fresh lemon juice
2 teaspoons dill weed
1 teaspoon grated onion
1/4 teaspoon salt
4 drops tabasco sauce

Preparation / Directions:

1. Carefully wash fish; drain. Sprinkle with salt and pepper; set aside. 2. Combine flour and cornstarch. 3. Blend together water and egg yolk; stir into flour mixture until smooth. Fold in beaten egg white. 4. Dip fish into batter; deep-fat fry at 350 F. 2 to 3 minutes, depending on size of fish, or until fish is golden brown. 5. Drain on absorbent paper. 6. Serve with Cucumber Butter. Cucumber Butter Makes 1 1/4 cups 1. Place cucumber in blender; blend until smooth. 2. Whip margarine until light and fluffy in mixing bowl; gradually beat in cucumber, continuing to beat until combined and smooth. 3. Blend in lemon juice, dill weed, onion, salt and Tabasco. 4. Serve at room temperature with fried yellow perch.

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