White perch is a small fish that is native to the American Atlantic coast and can be found in brackish waters as well as the Great Lakes. The white perch is not actually a perch but is a member of the bass family. White perch are sometimes considered nuisance species because they commonly eat the eggs of other fish, leading to declines in fisheries. Some areas intentionally stock white perch for sport fishing. White perch are considered a panfish, an easily cooked species that commonly fits inside of a frying a pan. Perch is generally fried because the meat doesn't hold up well to other methods.
Mix the flour, paprika and salt in a shallow bowl. Mix the egg and milk in another bowl.
Dip the fillets in the egg mixtures and then dredge in the flour mixture to evenly cover both sides.
Heat the butter in a large pan over medium-high heat. Place the fillets in the pan and cook until each side is golden brown, about 5 minutes per side. (see references 2)
Remove the fillets from the heat and place on a plate lined with paper towel to remove excess butter.
Cut the white perch fillets into small strips, around 1 inch long.
Heat a small amount of olive oil in a heavy skillet. Saute the strips of white perch for about three minutes.
Add vegetables, sauce and seasoning of your choice. Boil the fish in the sauce for an additional three minute. Serve over rice.
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- Try making a sauce with soy sauce, chicken broth and and corn starch.
- Vegetables may include celery, mushrooms and green peppers.
Jonathan Thompson is a personal trainer certified through the American Council on Exercise and has extensive experience working with clients as well as teaching. Thompson holds specializations in longevity nutrition and muscle management for runners. He began writing in 2004.
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