Panko Crusted Lake Perch

1. 1

   Combine the rice flour, panko, pepper, salt, and zest in a small bowl, mix well.

2. 2

   Beat egg in another bowl.

3. 3

   Spread the panko bread crumbs on a plate or in pie tin. Remove skin from the Perch filets and wash with cold water. Dry the filets with paper towels.

4. 4

   First coat fillets in egg mixture then place in flour and panko mixture on plate or in pie tin. Press fillets into flour/panko mixture to coat.

5. 5

   In a large frying pan, heat sunflower oil and butter on medium-high heat. Fry filets until golden brown on both sides. Place cooked filets on paper towels to drain excess oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.