You’re gonna back after all

DEEP-FRIED PERCH FILLETS


Nothing beats a feed of fresh perch fillets. Here’s Outdoor Canada‘s favourite way to flash ’em up.

Ingredients
Canola oil (for frying)
Boneless perch fillets, cleaned and dried
1 large bowl all-purpose flour
Salt and pepper, to taste
3 eggs, beaten
1 large bowl milk
1 large bowl cornflake crumbs
Lemon juice (to taste)
Tartar sauce

Preparation
Heat oil in a cast-iron frying pan over a hot wood fire or a range set to medium-high (the oil is hot enough when it foams around a smidgen of bread).
Dredge fillets in flour seasoned with salt and pepper.
Pour eggs into bowl of milk, then submerge each fillet in mixture. Next, coat each fillet with cornflake crumbs.
Carefully add coated fillets to pan and cook until each side is golden brown. Remove from pan and season with additional salt and pepper, lemon juice and/or tartar sauce.
Serve with fried potatoes and corn.