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Ingredientes
- 6 sm Yellow perch
- 7 x -9 " long
- 4 Tbsp. Bacon fat or possibly lard
- Â Â Salt and pepper
- 4 Tbsp. Butter
- Â Â Cornmeal
- 1 x Lemon (opt.)
Direcciones
- Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or possibly meal-flour combination.
- Heat the fat till it is warm sufficient to cook at once, but not burning, sputtering warm. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula.
- Taking 8-10 min to a side (turn heat low if it seems to fry too fast), brown the fish slowly till crisp. Don't overcook. When the flesh is opaque the fish is done; one hopes it's all browned by then.
- Add in 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish.
- VARIATION: After removing the fish from the skillet, toss about 1/3 c. of minced black walnuts. Brown lightly with the remaining butter and sprinkle over the fish before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 224 | 74% |
| Total Fat 25.2g | 32% |
| Saturated Fat 12.5g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 157mg | 7% |
| Potassium 256mg | 7% |
| Total Carbs 0.72g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.2g | 0% |
| Protein 17.66g | 28% |
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