Rod's Fried Perch Tacos
|Source||Rod Rehwinkel, Chef and Prepared Foods Manager|
|Prep time||20 minutes|
|Total time||20 minutes|
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.
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.
Serve these tacos topped with Spicy Crema and your choice of taco fillings (some suggestions are listed in the ingredients list).