Description
My dad’s version. We have always had family send Lake Eerie perch to us and we fry them up and people LOVE them. Not a typical fish fry or fish taco but still amazing and light.
Ingredients
Carolina’s tortillas (an AZ thing), quartered. *or the thinnest, lard-like mexican flour tortillas you can find (La-la’s are good). NOT Mission. Ever.
Two bunches of cilantro – lots of it.
Kraft or Marzettis Slaw Dressing.
Salsa Mix: 1/2 Fresh Pico de Gallo, 1/2 Salsa (we like the Herdez cans).
Perch! Or any delicate fish. We have done it with trout, cod, walleye, etc. Little pieces.
Optional: Good grated cheddar – thicker cut, best brand or hand shaved – like Sargettos or Tillamook
Batter stuff:
1–2 Eggs
1 warm light beer
Light flour – something like pasta flour Tipo 00 or regular flour will do.
Lawry’s or Meara Spice
Oil – Canola, Vegetable
Fryer
Instructions
Quarter the tortillas and cover so they don’t dry out and set aside.
Chop Cilantro in a bowl.
Shred cheese in a bowl.
Put a spoon in the Marzettis.
_
Batter:
One bowl with warm cheap beer (he used to drink Coors light)
One bowl with two beaten eggs
One bowl with flour, spices
Fill Fryer with oil.
Frying:
Pat the fish dry and dip quickly into beer, eggs, flour. This is a lightly floured fish. You can set on a big platter to prep for frying if you like since the fish are small – since it is a warm batter it doesn’t need to be rushed as much as a tempura for example.
Fry 1-2 min.
Serving:
Place warm fish in tortilla, drizzle with dressing, top with cilantro and cheese. Small bites people will come back for!