Deep Fried Fillets of Perch

All species of perch are excellent food fishes. But there are lots of bones to deal with. I do not like to spend hours cleaning the fish I caught. Anyway, I have learnt how to fillet perch.









INGREDIENTS:
600 grams perch fillets
oil

BATTER:
2 dl flour
1 1/2 dl milk
2 tablespoons butter, melted
1 egg white
1 ml salt

DIRECTIONS:
* Combine flour, milk, melted butter and salt in a medium bowl.
* Beat the egg white to stiffness and stir down.
* Dip fillets in batter one at a time.
* Place them in hot oil and fry until golden brown.
* Allow fillets to drain on paper towels.
* Keep them warm until all have been fried.
* Serve immediately with fresh potatoes and your favorite remoulade sauce.

Link to the recipe in Swedish 4 Friterade abborrfiléer