Ingredients:
- Peanut or sunflower oil frying
- 2 cups flour
- 4 large eggs
- 2 cups seasoned bread crumbs
- 2 tsp salt, plus extra for sprinkling
- 2 tsp pepper
- 1 tsp cayenne pepper
- 2 lbs. perch fillets
- 3 deep dishes or casserole pans
Preparation:
- Place oil in a cast iron pan and preheat to 370 degrees.
- Mix 3 flour, salt and cayenne pepper in first dish.
- Wisk eggs in second dish.
- Place bread crumbs in third dish.
- Pat perch fillets dry with paper towel.
- Dredge in flour, shaking off excess.
- Dip each fillet one by one into the eggs.
- Dredge fillets in the bread crumbs
- Fry until golden brown, turning only once.
- Use slotted spoon transfer fish to a paper towel‐lined plate.
- Sprinkle lightly with salt.