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Recipe: Lancaster Perch Rolls

Main Dishes - Fish, Shellfish
LANCASTER PERCH ROLLS

2 eggs, beaten
1/2 cup flour
salt and pepper (to taste)
1/4 cup butter
1 lb Perch fillets
FOR THE SAUCE:
3/4 cup mayonnaise
2 tbsp prepared mustard
2 tbsp relish

Put the beaten eggs into a medium sized bowl and set aside.

Mix flour, salt and pepper together and put into a plastic bag. Set aside also.

In a large frying pan (I use my electric one), melt the butter over medium heat. Watch your heat, lowering if necessary, to prevent butter from burning.

Take perch fillets and dip into egg, being sure to coat the fillet all over. (I dump the whole pound of perch into the bowl and stir to coat well.)

Adding about 4 to 5 pieces at a time, put the coated perch fillets into the flour bag and shake to coat with flour. (Like Shake 'n Bake.)

Place each piece into the butter. Continue until all perch has been coated and added to butter. Cook until tender and flaky.

Combine the ingredients for the sauce.

Place 3 to 5 of the cooked fillets on a hot dog bun and smother with sauce.

Note from source: This is a very popular recipe around here, due to the large number of perch caught locally. This is my own recipe, most people here just dip the fish in milk, but I use egg because it gives the cooked fish a really nice golden color. The first time I tried it, I had run out of milk!

Source: Deborah Leger, Cornwall, ON, Canada
MsgID: 0077057
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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