Captain Boone Kuhl, Wisconsin Rapids, WI
This recipe is equally good for both perch and walleye. It should
be
noted that walleye fillets that are to thick need to be thinned
down. I
like to make vertical cuts in the fillet so that you have 1.5
inch
strips
what you need...
2 lbs. perch or walleye fillets.
3 cups of flour
3 eggs
milk
Italian bread crumbs
corn flake crumbs
spices
I like to use 3 Tupperware containers with lids. Makes it a cleaner
kitchen.
Put the three cups of flour in one of the containers. Add your
fillets,
cover and shake.
Put the 3 eggs into another container, add add enough milk
to make the
mixture runny, (like french toast mixture). Soak flour covered
fillets in
egg dredge.
In the third container put in half Italian bread crumbs, half
corn flake
crumbs, and spices. (If you like a bit of a bite add Lawry's seasoned
salt with red pepper and tabasco, not too much and have a cold
one
ready!) Pull egg covered fillets out and add to dry batter, shake
and
fry.
Fry your fillets on medium heat with just enough oil to fry
one side at a
time. If you use a deep fryer it only takes 2 minutes @ 400 degrees.
This
recipe is fast and easy, can be used as a shore lunch, and is
sooo good!
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