Syracuse.com - A delicious panfish recipe worth trying

[HuntingNY-News]

This is how I prepare my perch, sunfish, bluegill and crappie fillets. This recipe never disappoints.

I've experimented with numerous ways to cook fish over the years. Some have worked, some have been rejected by my wife and kids.

I came up with the following recipe in recent years that works well with panfish and never seems to disappoint.

1). Take a bowl and mix one egg and some milk. Dip the fillets in.

2). On a separate dish, have crushed Ritz crackers with generous amounts of Cajun Shake seasoning sprinkled in. This combination takes the buttery taste of the crackers and gives it a little kick. Coat the wet fillets with this mixture.

3). Take either a hot frying pan or electric fry pan and coat bottom with oil olive. Let the surface get hot before putting in the coated fillets. Fry fillets briefly on one side, and flip only once. Don't over-cook. To make sure a fillet is cooked, take your spatula and see if you can break it easily in half. When you can do that, it's done.

4). Serve warm (I like to cover the fillets on a plate with aluminum foil) and have lemon slices (very important) readily available on the table to squeeze over the fillets.

Enjoy

View the full article on The Syracuse Outdoors Blog