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OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Lemon Peel Perch
Brian & Carol Ellison - Kelleys Island, Ohio
Course:Main Entrée
Servings:4-6
Ingredients & Instructions:
1 cup all purpose flour
2 teaspoons grated lemon peel
½ teaspoon salt
¼ teaspoon pepper
1 cup water or vegetable oil
1 ½ pounds of perch
In medium bowl, combine 1 cup flour, the lemon peel, salt and pepper. Blend in water; cover. Refrigerate at least 30 minutes. In deep skillet, heat oil to 375°. Coat perch with flour, then dip in chilled batter. Fry a few pieces at a time, turning occasionally, until light golden brown, about 3 minutes. Drain on paper towels. Keep warm in 175° oven. Repeat with remaining fish.
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