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| | | Water-Smoked Bacon & Pearch Pinwheels | Favorite of Andrew & Fay Ridge - Euclid, Ohio
| | Course: | Appetizer | | Servings: | 3-4 | |
Ingredients & Instructions:
½ cup white wine
½ cup water
1 pound perch
¼ cup thinly sliced green onions
1/3 cup unseasoned dry bread
2 eggs beaten
2 tablespoons onion
Heat wine and water over medium heat until boiling. Add fillets and cover. Reduce heat to low and let simmer for 5-7 minutes. In deep fat fryer heat 2 inches oil to 375°. In large mixing bowl combine remaining ingredients except cracker crumbs. Roll perch into balls and in hot oil fry the fish balls. Drain on paper towel-lined plate. Serve with tartar sauce if desired.
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