Ingredients
2 lbs. lake perch
3 qts. light cooking oil for frying
kosher salt
freshly ground black pepper
2 cups buttermilk
4 cups cornmeal
Directions
- Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.
