|Summer isn't just about the harvest from the garden. It's also about the fresh catch|
of the day!
Even more so, from a sentimental point of view, was a small pond in the woods behind my house. Jones' Pond. It was a satisfying, easy mile walk down a well-worn path I often took with my little sisters and our Beagle, Buck. It was one of my favorite places. We fished it in the summer. We skated it in the winter. It was home to "suicide hill," a treacherous sled path that steered itself onto the frozen ice below if one could navigate and avoid the large oak trees.
- 1 lb. fresh perch filets (lake or ocean)
- 2 eggs
- Milk or cream
- Self-rising flour
- Bread crumbs, the finer the better
- Tabasco sauce (optional)
- 1/4 cup butter
- Olive oil
- 1/2 - 1 teaspoon finel- minced, fresh tarragon
- Kosher salt
- Oil for frying, about two cups for a 10 - 12 inch skillet.
|This is what a hand-held beater looks like.|
|Keep the fish coating light.|
|Nicely browned. Notice how the fish has "cracked." An indication it is done.|
|Fresh fish will never smell up your kitchen. Bad fish will. So will bad company.|
Notes: I use White Lily Self-Rising Flour. It's finer in texture than regular flour. Cake flour is a good substitute. Regular flour is fine, just be sure shake off the excess. I generally use corn oil or peanut oil, about two cups for a 10-inch skillet.