Entrees

Rod's Fried Perch Tacos

Rod Rehwinkel, Chef and Prepared Foods Manager

Our Prepared Foods Manager, Rod, recommends these quick fish tacos, using perch from Lake Champlain, for an easy, delicious meal.  Top these tacos with Spicy Creama.

Prep Time

20 minutes

Cook Time

0 minutes

Yield

6 Tacos

Ingredients

1 pound perch (from Lake Champlain, if possible)
1 egg (lightly beaten)
1⁄2 cup cornmeal (such as local Nitty Gritty Grain cornmeal)
1⁄2 cup flour, all-purpose
1⁄4 cup canola oil
6 tortilla, corn
  lettuce (shredded)
  lime (slices)
  tomato (chopped)
  onion (diced)
  avocado (chopped)
  cheese (shredded)

Instructions

Cut the perch into 1 inch strips and pat dry.  Heat oil in a large skillet, over medium-high heat. Place the egg in a shallow bowl. Combine cornmeal and flour in a separate bowl. Dip perch in egg and then coat with cornmeal mixture. Fry perch in skillet for 2-3 minutes each side or until fish flakes easily with a fork. 

For Spicy Crema directions, please see the Spicy Crema recipe.

Serve with your choice of taco fillings on fresh tortillas with spicy crema.

 

Notes

Serve these tacos topped with Spicy Crema and your choice of taco fillings (some suggestions are listed in the ingredients list).