|
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
|
