Hello and welcome to another wet and soggy FISH FRYYYYYYYYYYYYYYYYYYYYYYYYYYYYY FRIDAY.
Does anyone feel that they are living in a rainforest? The amount of water has been great for the lakes. I have seen so many that have been down for years come bounding back.
Well this week we get eatin' with a recipe from Lonnie Drager. Lonnie loves his recipe and said that it needs to be shared with the masses. Lonnie it will be shared, but the masses that follow me, may not be that massive. But we give it one hell of a try.
Today we dine on Lonnie's garlic perch.
The Part's: 1/2 pound fresh perch fillets
1 cup flour
1 teaspoon salt
1/2 teaspoon finely ground black pepper
1/2 teaspoon garlic
2 tablespoons butter
1 lemon, cut in half
Makin' It: Whisk flour, salt, black pepper, and garlic in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color.
Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side.
Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
Very nice Lonnie. Quick, easy and perch. Three great things.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: firstname.lastname@example.org. Snail Mail: P.O. Box 309 Eagle River, WI 54521. Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI