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John's Beer Batter Perch Fillets Recipe

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This recipe for John's Beer Batter Perch Fillets, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Davenport 1923
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Allow 1/2 pound perch fillets or two small, cleaned pan fish per person.
1 cup buttermilk pancake mix
3/4 cup beer
1/4 cup cooking oil
parsley, dill, lemon

Directions:
Directions:
Using a small bowl, blend the buttermilk pancake mix with the beer, using a fork. Whip the batter until smooth and the consistency of heavy cream. Blot the fillets dry using a napkin or paper towel, and dip in the batter. Heat the oil in a skillet and fry the fillets until golden brown on the outside. The meat should be moist and shiny on the inside. Be careful not to overcook - fillet should flake easily when tested with a fork. Serve with a sprinkle of dill and garnish with parsley and lemon slice.

Personal Notes:
Personal Notes:
If you've had luck fishing, do the catch justice with this simple, mouth watering recipe. Be sure to dry the fillets on the outside so the batter will stick while cooking. Cook over medium heat.

Or substitute with canned ham....John did not eat fish because of the bones.

 

 

 

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