The Sunday Funday Bloggers are celebrating Dads today......
Happy Father's Day. Whether you are a person stepping up to take on this important role for the children in your life, or you are celebrating a person who took on this role for you, I hope you enjoy your day.
I was blessed with a wonderful Pops. I was also blessed with four older brothers, an amazing husband, two great sons. and three exceptional son-in-laws. So, when Cam asked us to share a favorite recipe celebrating the Dads in our lives, I had a lot of options.
Before I tell you why I chose to make Perch, let's take a look at what the others are serving up to celebrate this day.......
- Fried Perch by A Day in the Life on the Farm
- Marmite Butter Mashed Potatoes by Food Lust People Love
- Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
- Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
- Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
- Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm and Jap Chae Recreated by Culinary Cam
My Pops was a hard worker. He had more strength and stamina than men half his age. At 90 years old, he was breaking out cement with a sledgehammer. When he wasn't working, he relaxed by going fishing.
I have early memories of being outside watching my Pop's clean the fresh-caught perch. He would filet the perch and then put the pieces into a bowl of milk. When it was time for dinner, the perch would be removed from the milk, shaken in a little bit of seasoned flour, and fried to a deep, golden brown.
My Pops has been gone for nearly 15 years now, as has my brother, Dan, who inherited his fishing gene. However, I am blessed with other men in my life who love to fish and share their catch with me. Our friend John and our neighbor, Jerry, are always generous with their bounty and I am very grateful.
Yield: 10 servings
Fried Perch
Fresh Perch Fillets are soaked in milk before being dredged in seasoned flour and deep-fried to a crisp, golden brown.
Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min
Ingredients
- 3-4 lbs. fresh lake perch fillets
- 2 c. milk
- 1-2 c. seasoned flour (I use Drake's)
- vegetable oil for deep frying
Instructions
- Soak the fish fillets in milk for at least a half an hour.
- Place the seasoned flour in a bag. Heat your oil to 350-375*.
- Remove the fillets from the milk, in batches and put directly into the bag with the flour. Shake to coat then move directly into the hot oil.
- Cook until golden brown. This is a very thin coating of breading, so it will not take as long as those with thicker breading.
Nutrition Facts
Calories
294Fat (grams)
4 gSat. Fat (grams)
1 gCarbs (grams)
26 gFiber (grams)
0 gNet carbs
26 gSugar (grams)
2 gProtein (grams)
35 gSodium (milligrams)
1753 mgCholesterol (grams)
149 mg
Property of A Day in the Life on the Farm
What a fabulous memory! I’m not sure if I’ve ever had perch, but I know I adore crispy fried fish.
ReplyDeleteIt's a Michigan thing. There is nothing tastier than fresh perch.
DeleteFishing is not an activity for me. Too much waiting, (im)patiently, and being quiet. Yeah. Not for me. But I also love the fresh catch when people share. Thanks for joining the event today.
ReplyDeleteI just take my book with me and I"m as content as can be. Sitting in the sun, enjoying a good read, and occasionally having some excitement.
DeletePerfect appetizer for a party!
ReplyDeleteYes, and if you have enough perfect for a main course too.
DeleteThis reminds me of the catfish I enjoyed as a child but we'd dredge them in a mix of seasoned flour and cornmeal after the soak in milk. Good times and good food! Your Pops sounds like a lovely man.
ReplyDeleteHe was, Stacy, I've been very blessed with the men in my life.
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