WebStep 2. Pat 4-oz swai fish fillets dry before seasoning. On a clean surface, season the fish with the seasoned salt, pepper, onion powder, garlic powder, paprika, mustard powder, …
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WebPat the tilapia with a paper towel to get rid of excess moisture. Mix all spices together in a bowl. Rub both sides of fish with spices. Place cast-iron pan on high heat …
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Heat the oil in a large non-stick frying pan over-medium high heat (I use 2 large frying pans on two burners so all the fish fits at once). Take each perch fillet and dip it in the egg on both sides, then dip into the flour on both sides, then put on the frying pan.
Heat skillet fryer with hot oil. Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency. Coat filets with batter. Deep fry til golden brown. Approx 3 minutes per side. “Crispy tender fried perch.”
Crack the eggs in a bowl and whisk them with a fork. Put the flour on a large plate. Heat the oil in a large non-stick frying pan over-medium high heat (I use 2 large frying pans on two burners so all the fish fits at once).
Fried Perch Fried perch is a dish that hails from the American Midwest, which is abundant in freshwater perch The best way to fry perch is to coat it with a light layer of flour. This will help to protect the delicate fish flesh from the heat of the oil and prevent it from drying out.