By Second draft of book two complete. 89,500 words. Sent to Sarah Monday. She will read over next two weeks.
Drove Wednesday, short.
Gayle had a gentler week. She walked outside once — warm Saturday, a slow loop around the yard with me.
Justin and Tyler both got "acceptance confirmed" letters from their respective colleges this week. It is really happening.
Sunday: fried chicken.
When Justin and Tyler both got their college confirmation letters in the same week, I knew Sunday needed to be something special — something with a little sizzle and a lot of heart. I didn’t want a fuss, but I wanted the meal to feel like a moment, the kind you remember, and there’s something about a golden, crackling fry that just says we’re celebrating without making a speech about it. This Southwestern Fried Perch hit every note — bold, warm, a little spicy — and it got us all around the table at exactly the right time.
Southwestern Fried Perch
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 1/2 lbs fresh or thawed perch fillets
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup buttermilk
- Vegetable oil, for frying (about 2 cups)
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare the dredge. In a shallow dish, whisk together the cornmeal, flour, chili powder, cumin, garlic powder, smoked paprika, cayenne, salt, and black pepper until evenly combined.
- Make the egg wash. In a separate shallow dish, beat the eggs together with the buttermilk until smooth.
- Coat the fish. Pat the perch fillets dry with paper towels. Dip each fillet into the egg wash, letting the excess drip off, then press firmly into the cornmeal mixture to coat both sides completely.
- Heat the oil. Pour vegetable oil into a large heavy skillet or cast-iron pan to a depth of about 1/2 inch. Heat over medium-high heat until it reaches 360°F, or until a pinch of the cornmeal mixture sizzles immediately on contact.
- Fry the perch. Working in batches to avoid crowding, carefully lay the coated fillets into the hot oil. Fry for 3—4 minutes per side, until deeply golden and the fish flakes easily with a fork. Transfer to a wire rack set over a baking sheet to drain.
- Serve. Arrange on a platter and garnish with lime wedges and fresh cilantro if desired. Serve immediately while crispy.
Nutrition (per serving)
Calories: 390 | Protein: 34g | Fat: 14g | Carbs: 31g | Fiber: 2g | Sodium: 620mg