Ingredients:
1 pound fresh lake perch
1 cup flour
2 beaten eggs
1 cup breadcrumbs
3 tablespoons fresh, chopped dill
2 tablespoons butter
Bay’s seafood seasoning
1 tablespoon olive oil
2 lemons
- Rinse fillets
- Chop dill
- Dip fillets in egg
- Mix flour, dill, seasoning and breadcrumbs together
- Dredge fillets in mixture
- Heat skillet to medium-high
- Add 2 tablespoons butter and 1 tablespoon olive oil
- Add fish to the pan, cook for 2-3 minutes on medium-high
- Squeeze the juice of one lemon over the fish
- Turn down heat to medium
- Cook until golden brown, flipping once
- Perch should be white and flaky
Note: All the fish will not fit in one pan while cooking. Cook in batches, there should be 1 lemon, 2 tablespoon butter and 1 tablespoon oil per batch.
Serve with boiled potatoes or couscous &
