Fried Perch
1-1/2 C flour
2 TBS paprika
1/2 tsp. salt
1 egg
1 C milk
1/2 C butter
4 perch filets
1 lemon, sliced (for serving; optional)
In a bowl, combine the flour, paprika and salt. Set aside. In another bowl, blend the egg and milk together. Heat the butter in a large skillet. Rinse the perch filets under cold water. Dip filets in the egg wash, and then into the flour mixture. Place coated filets in skillet; brown on both sides. Remove filets from the skillet; drain on a paper towel. Suggestion: Serve at once with fresh-sliced lemon.
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