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Bunches of tasty little fish filets, lightly floured and pan-fried in a minimum of oil–simply bursting with flavor. Serve several filets with salad for a healthy, tasty lunch, or set out a platter full for snacks..

  • 11/2 lbs. lake perch or other small, thin fish filets
  • 1/3 Cup vegetable oil
  • 1/2 Cup flour

Rinse fish in cold water, pat dry with paper towels. In a large, nonstick skillet over medium heat, add oil to a depth 1/3 of the way up the filets. Usually 1/2 Cup of vegetable oil is about right, (if you'd like to cook all the fish at once, use two pans). While the oil is heating (watch it to make sure it doesn't get too hot and start smoking), mix flour and OZARK SEASONING, spread on a flat plate. Dredge the fish filets in the seasoned flour. Dredging means to cover both sides of whatever you're frying thoroughly with the flour coating. Lift the filets, one by one, holding by one end, shake lightly to dislodge any loose coating, and place in the pan. Start with one filet and put it in the pan to make sure the oil temperature is right. The fish should start to sizzle right away–no noise means the oil isn't hot enough, so turn up the heat a bit and don't add any more fish until the oil is hot. If the oil spits and spatters and generally makes a commotion when the fish is added, the oil is too hot, and the heat needs to be reduced a bit before adding more fish. The fish will need to be cooked in two batches or two pans, as you don't want to crowd the fish into the pan or it won't brown nicely. Perch and other small fish filets cook in a flash, once you've placed the last filet in the pan, the first piece of fish will be nicely browned on the bottom and ready to flip. Turn carefully, so the coating doesn't break, (shaking the pan just a little can help keep the filets from sticking to the bottom of the pan). Two minutes per side is about all perch needs. Once the filets are as brown as you'd like them, remove from pan, drain briefly on paper toweling, and serve with lemon wedges.

Serves: 4 for lunch with bread and salad, 6-8 as appetizers
Prep. time: 5 minutes (unless you're dealing with fish you caught yourself, then it all depends on your skill with a filet knife)
Cooking time: 5 minutes

Ozark Seasoning 3.5 oz. 1/2 cup jar

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