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Campfire Pan Fried Perch/Walleye Recipe

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This recipe for Campfire Pan Fried Perch/Walleye, by , is from The Ardis Jerden Desiderata Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karley Jerden
Added: Thursday, November 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 Perch filets or 8 small Walleye filets
16 ounces vegetable oil (pig lard if you can get it)
12 ounces breadcrumbs, fine
2 large raw eggs
1 can (6 ounces) Carnation Evaporated milk
1 teaspoon salt
1 teaspoon pepper

Directions:
Directions:
In an electric skillet, or with an iron skillet over an open fire, heat oil or lard to 400. Meanwhile, mix breadcrumbs, salt and pepper in one bowl - set aside - and mix evaporated milk and lightly beaten eggs in another bowl - set aside. Filet and lightly wash fish - pat dry. With fork, dip first in wet ingredient's bowl, then dip in dry ingredient's bowl, then into heated oil for 2-3 minutes, or until golden brown. Place cooked fish on paper towel-covered plate. Serve hot with white bread and butter.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I helped Dad fix this after our first trip to St. Joseph, Michigan fishing with Captain Ken in Lake Michigan in 2001, and then on our canoe trip on the Blue River in southern Indiana with the Berry's in 2003. We fried Large Mouth Bass and Catfish the same way at Grandmother's house, after catching them off her dock, in her special electric frying skillet in 2004. Soooo good!

 

 

 

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