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Friday, March 8, 2013


Panko Perch

Yellow Lake Perch fillets (about 1 pound)
1/2 cups Panko bread crumbs
1/2 cup flour
1/2 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1 egg
1/2 cup milk
2 tablespoons  coconut oil
4 tablespoons butter

Here's how ya do it....

Combine the flour, panko, pepper, and salt in a small bowl, mix well.

Beat egg in another bowl.

Spread the panko bread crumbs on a plate or in pie tin. Soak Perch fillets in 1/2 cup milk for up to 1 hour. Drain fillets from milk. Dry the fillets with paper towels.

First coat fillets in egg mixture then place in flour and panko mixture on plate or in pie tin. Press fillets into flour/panko mixture to coat.

In a large frying pan, heat coconut oil and butter on medium-high heat. Fry fillets until golden brown on both sides. Place cooked fillets on paper towels to drain excess oil.