Prep 10 mins
Cook 10 mins
A yummy way to fix perch!From Woman's Day Encyclopedia of Cookery.
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 dash paprika
- 1 teaspoon baking powder
- 1 egg, separated
- 2⁄3 cup milk
- 1 tablespoon melted margarine
- 2 cups flaked cooked fresh ocean perch fillets (about 1 pound raw) or 2 cups frozen ocean perch fillets (about 1 pound raw)
- fat (for deep frying)
- Sift together flour, salt, white pepper, paprika, and baking powder.
- Mix egg yolk with milk and add to dry ingredients; beat well.
- Add melted margarine.
- Fold in stiffly beaten egg white and fish flakes.
- Drop by tablespoonfuls into hot deep fat (370 degrees to 375 degrees Fahrenheit on a frying thermometer).
- Fry until golden brown on both sides.
- Drain on absorbent paper.
- Serve at once with horseradish and ketchup or chili sauce.
- Mskes 4 servings.
- Note: These fritters can also be made with mullet, pike, fluke, halibut, salmon or flounder.
The whole family loved it! A nice change of pace for Lent.
We loved these! I used perch, but I think this would be great with a stronger-tasting fish, too (maybe salmon). The fritters seemed almost like hush puppies (in a good way); I might even try adding a little cornmeal next time. The other taster thought this might be even better with more fish added, but it was good as written, too. We tried a bunch of different dipping sauces...his favorite was the cocktail sauce and mine was wasabi sauce (the recommended horseradish was also good). Thanks for posting; it made for a delicious Friday fish fry!