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Southwestern Fried Perch Recipe

Photo by: Taste of Home

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This is one of my favorite ways to prepare perch. Taco seasoning and cornmeal make the coating zesty and unique.

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 envelope taco seasoning
1 pound lake perch fillets
1 egg
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
3 tablespoons canola oil

Directions

Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat.
In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes.
In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Nutrition Facts: 1 serving (3 pieces) equals 326 calories, 13 g fat (2 g saturated fat), 155 mg cholesterol, 705 mg sodium, 25 g carbohydrate, 1 g fiber, 26 g protein.

Southwestern Fried Perch published in Taste of Home June/July 2006, p61

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