Crispy Cornmeal Perch 5 Pts Recipes

CRISPY CORNMEAL PERCH (5 PTS.)

Crispy Cornmeal Perch (5 Pts.) image

The original recipe called for flounder but perch was great.

Provided by RKG1

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup Cornmeal
1/4 cup Parsley fresh chopped
1 tablespoon Oregano chopped fresh
2 teaspoons Cajun seasoning
1/2 teaspoon Salt
2 Egg white
3 tablespoons Dijon mustard
4 fillets Perch
4 teaspoons olive oil
1/2 cup Salsa

Steps:

Combine the cornmeal, parsley, oregano, cajun seasoning, and salt on a large plate. Combine the egg whites and mustard in a large bowl. Mix well. Dip perch fillet in the egg white mixture, then in the cornmeal mixture, pressing gently to coat. Place the fillet on a plate; repeat with the remaining fillet. Heat 2 teaspoons of oil in a large nonstick skillet over medium high heat. Add 2 filletds and cook, until golden and the fish is just opaque in the center, about 3 minutes on each side. Transfer the fillets to a platter. Repeat with the remaining 2 teaspoons oil and 2 fillets. Serve with the salsa.

Nutrition Facts : Calories 121 calories, Fat 2.8970281232615 g, Carbohydrate 8.73612812538658 g, Cholesterol 54 mg, Fiber 2.02699999402811 g, Protein 15.581234375066 g, SaturatedFat 0.388441874767416 g, ServingSize 1 1 Serving (143g), Sodium 517.274062500054 mg, Sugar 6.70912813135847 g, TransFat 0.275176562461396 g

SOUTHWESTERN FRIED PERCH

Southwestern Fried Perch image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 326 calories, Fat 13g fat (2g saturated fat), Cholesterol 155mg cholesterol, Sodium 705mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

FLASH-FRIED LAKE PERCH ROLLED IN CORNMEAL

Flash-Fried Lake Perch Rolled In Cornmeal image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 lbs. lake perch
3 qts. light cooking oil for frying
kosher salt
freshly ground black pepper
2 cups buttermilk
4 cups cornmeal

Steps:

Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.

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