1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (425g) Recipe makes 2 servings |
||
| Calories 992 | ||
| Calories from Fat 503 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.9g | 86% | |
| Saturated Fat 33.2g | 166% | |
| Monounsaturated Fat 14.5g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 352mg | 117% | |
| Sodium 1081mg | 45% | |
| Potassium 816mg | 23% | |
| Total Carbohydrate 81.3g | 27% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 1.2g | ||
| Protein 41.6g | 83% | |
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/2 cup butter
- 4 fresh lake perch fillets
Directions
1
Mix flour, paprika, and salt together and set aside.2
In a small bowl, blend the egg and the milk.3
Heat butter in a large frying pan.4
Dip perch fillets in egg wash first and then into the flour mixture.5
Carefully place them into the hot butter in the frying pan and brown on both sides.6
Remove from the butter and drain on a paper towel to absorb excess butter.7
Serve immediately.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Perch
- Cuisine > North American > Canadian > Prairies
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: CIndytc
On Nov 15, 2007
This was a wonderful recipe, I added some old bay seasoning and fried in butter flavored shortening....turned out great....
From: *Z*
On Nov 16, 2006
Easy and tasty fish recipe. Maybe it was the size of my fillets, but I could've gotten away with alot less milk and flour mix. 1/2 cup of milk and 1 cup of flour would've been good. I cut back on the amount of paprika and added a lilttle seasoning salt.
From: Chef Dee
On Sep 12, 2005
Cooking fish makes me nervous, but this recipe looked pretty simple. Everyone liked it, but found it a little hot. Next time I will cut back on the paprika.
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