I’m looking for another fish dinner for our five-day plan, we can’t eat salmon all the time.  So I decided to make perch.  I don’t have fresh lake perch, which is the best, but I do have frozen ocean perch and that should do.  The way I cook fish is not very healthy, because it’s fried.  So, I’m going to make it my way first, then in a couple of days, I’ll find a way to make it a little healthier. Part of the D.I.Y.  healthier recipe quest.rice-crisco-drakes-fish

Perch Jane’s Way

Ingredients:

2 perch fillets (fresh lake perch is best, but frozen ocean will do)

¼ – ½ cup Drakes Crispy Fry Mix

¼ cup Crisco

 

After the  fish-in-batterperch is defrosted, I dump some Drakes Fry Mix (I grew up with this stuff and it’s delicious) in a dish, enough to cover the bottom of the dish.  Then I lay the fish on top of the mix.  Then I dump some drakes on the top of the fish.  I pat the mix into the fish and make sure that all of the fillet is covered.

 

 

fish-in-fry-pan

turned-fish-in-fry-pan

I put about a quarter cup of Crisco in a fry pan and heat it up to medium.  (If your pan smokes, it’s
too high) When the oil is hot, I place the fish in the pan.  After about three minutes, or until the bottom is golden brown color, I flip the fillet over.  I continue to fry it for another three minutes.  If you use a thermometer you want the temperature to reach 145 degrees.  You can gauge if the fish is done when it flakes easily.  I pull the finished fish out of the fry pan and set it on some paper towel on a plate, to soak up some of the grease. fried-perch

plate-fried-perch-rice-broccoli

I served mine with Minute rice and broccoli with cheese.