Fresh Michigan Lake Perch dredged in a batter made with Cremant from France. This was the crispiest, tastiest fish I have ever made. Beer batter has been replaced with Cremant batter in this household.
I was very excited when Jill of L'OCCASION invited the French Winophiles to join her for this month's event. Here was the invitation we received......
June 2022: Winophiles members will have the opportunity to get an expert point of view of Crémant d'Alsace. Participants will enjoy a private web class taught by Thierry Fritsch, Alsace Wine educator in chief, a set of publishing resources, and samples for up 10 writers. Your readers are going to love this framework of one of France's finest bubblies.
I wasn't able to attend the session live but did get to watch and learn as it is taped and available on Youtube.
I was also lucky enough to receive bottles of Cremant wine for tasting purposes. Today I will be sharing my tasting notes on the Charles Frey Brut Nature. Brut Nature signifies that there is no sugar added to the wine when it is being made any sugars found are residual and natural from the grapes.
I was going to fry up the perch in a beer batter and pair it with the Cremant when inspiration struck. Why not use the wine instead of beer?
Let's take a look at the crunchy delights the others are sharing with us today.........
- Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories
- Cremant Wine Battered Perch: Michigan and French Classics Collide from A Day in the Life on the Farm
- Crispy Catfish Nuggets from Palatable Pastime
- Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love
- Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe
Let's talk a bit about the Charles Frey wine. We know that it makes excellent fried fish now but how did it pair with that fish it battered? Like they were made for each other. A blend of Pinot Blanc, Auxerrois and Riesling this wine is dry, bright, clean and crisp. Why anyone would choose a Champagne over a Cremant is a mystery to me.
We will be talking more about the wines of Cremant tomorrow morning at 11 AM. You are welcome to join us for Twitter Chat and will find us by following #Winophiles. Here are articles we will be discussing........
- Cremant Wine Battered Perch; Michigan and French Classics Collide on A Day in the Somm's Table/SommsTable.comLife on the Farm
- A Thai Green Curry Lesson + Willm Crémant d’Alsace Brut Rosé on Culinary Adventures with Camilla
- Crémant d’Alsace: An Elegant Sparkling Wine from France on Grape Experiences
- Crémant d’Alsace - Exploring the Nuances of France’s 2nd Favorite Sparkling Wine #Winophiles on Crushed Grape Chronicles
- Crémant d'Alsace: A Candidate for Your House Bubbly on Food Wine Click!
- Crémant d'Alsace Paired with Summer Fish Menus on Always Ravenous
- Crab Crêpes Compliment Crémant d'Alsace for Summer #Winophiles on Wine Predator
- Cheese Hour at the Culinary Cabin with Pierre Sparr Crémant d'Alsace Brut Reserve on Somm's Table
- Porch Sipper of the Year: Crémant d’Alsace on Keep the Peas
- Crispy Fishwich + an Organic Cremant d'Alsace from Charles Bauer on Wineivore
- Try This Traditional French Sparkler For Modern Drinkers on l’occasion
Yield: 6 servings
Cremant Battered Perch
Fresh Michigan Lake Perch dredged in a batter made with Cremant from France. This was the crispiest, tastiest fish I have ever made. Beer batter has been replaced with Cremant batter in this household.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 1/2 lbs. lake perch filets
- 1 c. flour, divided
- 1 T. baking powder
- 1 t. garlic powder
- salt and pepper, to taste
- 1 c. Cremant wine
Instructions
- Wash and pat dry fish filets.
- Place 1/2 cup flour into a plastic bag, season with salt and pepper, set aside.
- Place the other 1/2 cup flour, garlic powder and baking powder into a large bowl, season with salt and pepper. Whisk in the wine until batter is smooth, adding a bit more if needed, to reach desired consistency.
- Heat your deep fryer or a dutch oven filled with canola oil to 350*.
- Place the fish, in batches, into the bag of flour and shake to coat lightly. Dredge the fish in the batter and carefully place into the deep fryer, gently swirling each piece to set batter before dropping it. Cook until golden brown, about 10 minutes, and place onto a rack over a cookie sheet in a warm oven while frying the remaining fish.
Nutrition Facts
Calories
214.99Fat (grams)
1.25Sat. Fat (grams)
0.24Carbs (grams)
17.91Fiber (grams)
0.61Net carbs
17.31Sugar (grams)
0.39Protein (grams)
24.26Sodium (milligrams)
317.34Cholesterol (grams)
102.06
The French call what you made goujons and they are one of my favorite appetizers to order. What a stroke of genius it was to use the cremant!
ReplyDeleteWell thanks for the lesson Stacy, that would have been a great name for my title.
DeleteThat was a stroke of genius! Your perch look perfectly light and crisp!
ReplyDeleteSo good Karen.
DeleteLove these appetizers, it looks delicious!
ReplyDeleteSo good Sneha
DeleteThe fish sounds delicious and I'm glad you only used 1 cup of the Cremant in the batter, so that you could enjoy the rest of that bottle!
ReplyDeleteBut of course Robin. LOL
DeleteGrowing up in Ohio, I'm well acquainted with fried perch - yum. And now, pairing them with Crémant d'Alsace - doubly good!
ReplyDeleteIt sure was Jeff.
DeleteWhat a GREAT idea to use Crémant instead of beer for the batter. I have fond memories of eating perch in Northern Wisconsin that my father caught!
ReplyDeleteSo glad I could bring back happy food memories for you.
DeleteI do think that's a stroke of genius. I'm going to have to try this . . . if I can manage to give up my bubbles to the batter.
ReplyDeleteJust open a second bottle Nicole!!
Delete