Crispy Pan Fried Lake Fish
|Finely crushed saltine crackers/Cornflakes / fine dry bread crumbs||1⁄2 Cup (8 tbs) (14 Crackers)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Lemon pepper||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Dressed lake perch/Rainbow trout / other dressed fish / 1 pound firm-textured fillets||40 Ounce (4 Perch, 8 To 10 Ounce Each, 1/2 To 3/4 Inch Thick)|
|Shortening/Cooking oil||4 Tablespoon|
|Lemon slices||4 , halved|
In a shallow dish combine crackers, cornflakes, or bread crumbs; Parmesan cheese; 1 tablespoon parsley; and lemon pepper.
In another shallow dish place egg.
Dip fish into egg, and then roll fish in the crumb mixture.
In a large skillet heat half of the shortening or cooking oil.
Add half of the fish to the skillet in a single layer.
Fry over medium heat till fish is done and coating is golden brown, turning once (allow 8 to 12 minutes total for dressed fish or 3 to 6 minutes total for fillets).
Remove fish from skillet and drain on paper towels.
Repeat with remaining shortening or oil and fish.
Season fish to taste with salt and pepper.
If desired, serve fish with lemon and garnish with additional parsley, rosemary, or dill.