"A friend at work shared some of his fresh catch prepared in this simple way," recalls Bruce Headley, Greenwood, Missouri. "After one bite, I knew it was the best fried fish I'd ever tasted. Whenever I catch bass, crappie or bluegill, my wife uses this recipe. The fillets come out moist and not fishy-tasting. Our family won't eat fish any other way."
- 2 eggs
- 1 to 2 teaspoons lemon-pepper seasoning, divided
- 6 bluegill or perch fillets (2 to 3 ounces each)
- 1 cup crushed saltines (about 30 crackers)
- Vegetable oil
- In a shallow bowl, beat eggs and 2 teaspoon lemon-pepper. Dip fillets in egg mixture, then coat with cracker crumbs. Sprinkle with remaining lemon-pepper. In a skillet, heat 1/4 in. of oil. Fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 3 servings.
Originally published as Fisherman's Specialty in Taste of Home February/March 2001, p60
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Sep. 13, 2010
"Loved this recipe. I used Lake Perch and it was great."
Reviewed Aug. 20, 2009
"My family won't eat fish fixed any other way. From grownups to the smallest they love it."