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- Prepare the Perch Fillets:
- In a shallow dish, mix the flour with paprika, garlic powder, salt, and pepper.
- Dip each perch fillet first in the seasoned flour, then in the beaten eggs, and finally coat them in breadcrumbs or cornmeal.
- Heat oil in a frying pan over medium-high heat. Once hot, fry the fillets for about 3-4 minutes on each side or until golden brown and cooked through. The exact time will depend on the thickness of the fillets.
- Remove from the oil and drain on paper towels.
- Prepare the Fried Green Tomatoes:
- Season the flour with salt and pepper in one bowl.
- Pour buttermilk into another bowl.
- Place cornmeal in a third bowl.
- Dip each tomato slice into the seasoned flour, then the buttermilk, and finally dredge in cornmeal.
- In the same or a different frying pan, heat more oil over medium-high heat. Fry the tomato slices for about 2-3 minutes on each side or until they are golden brown and crispy.
- Remove from the oil and drain on paper towels.
- Serve:
- Arrange the fried perch fillets and fried green tomatoes on a plate.
- They can be served with a side of remoulade sauce, tartar sauce, or a simple mix of mayonnaise with a bit of lemon juice and dill for dipping.
- Garnish with lemon wedges and fresh parsley if desired.
Tips:
- Cornmeal: Using cornmeal for the fish and tomatoes provides a nice crunch and golden color.
- Keeping Warm: If you need to fry in batches and want to keep everything warm, preheat your oven to 200°F (about 90°C) and place the fried fillets and tomatoes on a baking sheet in the oven while you finish frying.
- Oil Temperature: Maintain the oil temperature between 350°F – 375°F for the best results. If the oil isn’t hot enough, the food will absorb too much oil and become soggy.
This combination of fried perch fillets and fried green tomatoes offers a taste of the South in your kitchen, ideal for a weekend meal or when you’re in the mood for something a bit special. Enjoy your cooking and the delicious results!
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