Batter Up! Beer Battered Perch and Home Made Chips
If you are still fishing for recipes to use over Labor Day weekend, you might want to put away your cookbooks and think of getting ready to batter up. Not for baseball but for frying up some Lake Erie perch. However, unlike baseball that involves a bat and a ball, this batter involves a bottle of beer and some perch.
A recipe for Beer Battered Perch is guaranteed to reel everyone in for dinner. More effective than a dinner bell, the scent of perch being pulled from the deep fryer will catch your family and friends in mid-sentence and make them want to start filling up their plates with some fried filets.
When battering up, it is important to start with cold beer, an item in no short supply in Northeast Ohio. If you don’t, you’ll end up with lumpy batter that won’t do a proper job of dredging all your perch. Cold beer will create a smooth batter similar to pancake batter that will easily and completely cover all your fresh fish filets. And if you’re Irish, be sure to throw in some Guinness draught brewed in Dublin for a more tasty batter-fried fish.
As far as the alcohol content of your fried fish, there’s no need to worry about this beer batter. In fact, the high heat of the oil during the frying process will burn off the alcohol, leaving behind only good old-fashioned flavor. In fact, this batter is nothing like the cough elixir that my Italian grandfather used to mix up for me and my siblings when we were sick.
True to his Italian heritage and a name like Joseppi Besso, I only remember my grandfather pulling out the bottles from the glass cabinet beside his kitchen for cooking or mixing up a medical remedy of one kind or another. Although there’s probably a law or two about giving that stuff to minors today, back then and certainly in Montana, this was a thrifty economical method for getting you feeling like your normal self again. In fact, a tablespoon or two of Grandpa Besso’s elixir was enough to put you out of your hacking, stuffed up misery for several hours. Since the recipe died with him, all I can tell you is that the store-bought cough syrup my mother gave us when we were sick didn’t hold a candle to my grandpa’s elixir.
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For some tartar sauce for dipping, the homemade Tartar Sauce recipe below is guaranteed to help you create just the right bait to go along with your crispy fried perch. If you are angling for a traditional American tartar sauce that combines freshly
I have some well-tried recipes that will make good perch even better and they run from simple to fairly complex (but delicious). The simplest recipe of all is to just flour the fillets and fry them in hot oil. It's vital that the oil, whether it be
Boned and buttered perch. The term “does not only describe a way of serving fish. It defines a whole meal that has been popular along the southern shores of Lake Michigan for a century,” the Sterns write. “The fillets are lightly breaded in seasoned
Over the years the restaurant has earned a reputation for fresh Lake Erie yellow perch, which is lightly breaded and pan fried to perfection. Rob also specializes in fried chicken, liver and onions, succulent ribs, and made-to-order pizzas.
My lunch companion tried the perch, and I ordered the catch of the day, which was flounder. Our food was ready in mere minutes and I was impressed from the first bite. The four pieces of flounder were crisp and flaky, perfectly fried and not at all
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How to Prepare Pan-Fried or Sauteed Yellow Perch. Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination. ...