Pan “Fried” Ocean Perch
It’s MAY 16, snowing like mad, and all of 33 degrees! We thought it was Spring last week, but we were mistaken! The crabapple tree in the background is just starting to blossom.
This is why we don’t plant flowers, nor have pots of flowers on the deck, etc. until after Memorial weekend; although, new shrubs and bushes are supposed to be planted today. We’ll see…
As for the ocean perch: it’s also known as “redfish,” “rockfish,” or “redbream,” with its red skin and white flesh, and a hint of the saltwater it resides in.
It’s closely related to haddock and is found in the North Atlantic Ocean near North America and Europe. It’s small and has a somewhat delicate texture; usually not firm enough to grill.
I pan-fried the perch with a light breading in a small amount of oil, about 4 minutes per side. It cooked into a crispy golden hue that gave a crunch with every delicious bite! It was mouthwatering good, easy and quick ~ it hit the spot!
Pan-fried Ocean Perch
1 pound ocean perch fillets
¼ cup each flour and cornmeal
2 tablespoons Parmesan cheese
1 teaspoon paprika
½ teaspoon basil
½ teaspoon seasoned pepper
2-3 tablespoons canola oil
Combine flour and cornmeal.
Blend in next 4 ingredients.
Dredge fish in flour mixture.
Heat enough oil to coat a non-stick skillet over medium heat.
Cook fish about 4 minutes each side, until it is cooked through and flakes easily.