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| Fried Perch |
I've said this before: we have such cool friends! These perch fillets were a gift, fresh from ice fishing on Lake Carmi. They were very sweet, though some of the larger ones had a mild gaminess.
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| Beer Batter |
Swimmin' in a gluten-free batter from About.com.
Whisk together: 1 cup All Purpose GF Flour (I used King Arthur), 1 Cup Cornstarch, 1 tsp. Baking Powder, 1 tsp. Sugar, 2 tsp. Hot Paprika, 1 tsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Salt, 11 oz, Beer (Corona*) or Seltzer.
*Coronas do not trigger my gluten allergy.
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| Fried Perch |
I heated peanut oil to 375f in a saucepan and fried 4 fillets at a time, keeping the sheet pan warm in a 200f oven. I think I would try to make the coating a bit thicker next time, because I liked the chewy texture of the crispy bits.
Oh, and we didn't have any tartar sauce, so I used horseradish cream, which gave me an intense brain "freeze" of pain. I don't know how Dan can eat that stuff.
