German Perch (Deutscher Barsch)

You may prepare whole fish or fillets this way. From "The German Cookbook" by Mimi Sheraton. Posted for ZWT 6. Variations: -Fish can also be fried in hot corn oil or vegetable shortening. If you decide to do so, pour excess fat out of pan and add 2 tablespoons fresh butter to the skillet when you start to prepare sauce. -Breadcrumbs can be substituted with an equal amount of grated Parmesan cheese.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 3  lbs perch or 2  lbs  perch fillets
•  lemon juice
• 2  tablespoons  grated onions
• 3  tablespoons  corn oil (approximately)
• 1⁄2-1  cup  fine dry breadcrumb
• 1⁄4 cup butter
• 1  tablespoon butter
• 4  scallions, minced or 2  tablespoons  minced chives
• 2 -3  tablespoons lemon juice
•  salt and pepper
•  minced parsley

Directions

1. Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.
2. Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).
3. Heat butter in a skillet and when hot enough for bubbling to subside, add fish.
4. Fry quickly, turning once, until golden brown on both sides.
5. Place on a heated platter.
6. Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.
7. Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.