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Pan-fried Or Sauteed Yellow Perch

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CATEGORY CUISINE TAG YIELD
Seafood Seafood 4 Servings

INGREDIENTS

6 Yellow perch
7-9 " long
4 T Bacon fat or lard
Salt and pepper
4 T Butter
Cornmeal
1 Lemon, opt.

INSTRUCTIONS

Dress, scale, and what the fish, pat dry, salt and pepper, then  dredge
them in the meal or meal-flour combination. Heat the fat until  it is
hot enough to cook at once, but not burning, sputtering hot.  Lay in
the fish, turn heat down to barely a medium flame, and begin  to brown
the fish. Keep the fish loose from the pan bottom with a  thin metal
spatula. Taking 8-10 minutes to a side (turn heat low if  it seems to
fry too fast), brown the fish slowly until crisp. Do not  overcook.
When the flesh is opaque the fish is done; one hopes it's  all browned
by then. Add 4 Tbs. butter to the skillet after removing  the fish and
squeeze in the juice of a lemon, stir the fat and juices  to loosen the
dredgings, and pour over the browned fish.  VARIATION:  After removing
the fish from the skillet, toss about 1/3  cup of chopped black
walnuts.  Brown lightly with the remaining  butter and sprinkle over
the fish before serving.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 773
Calories From Fat: 579
Total Fat: 64.5g
Cholesterol: 189.5mg
Sodium: 101.5mg
Potassium: 369.5mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 40.1g


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