Sunday, April 17, 2011

Amazing Perch Fish Fry in Cracker Crumbs on Palm Sunday


On Palm Sunday, in the Roman Catholic Church, as well as many Anglican and Lutheran churches, palm fronds (or in colder climates some kind of substitutes) are blessed with an aspergilium outside the church building (or in cold climates in the narthex when Easter falls early in the year). A procession also takes place. It may include the normal liturgical procession of clergy and acolytes, the parish choir, the children of the parish or indeed the entire congregation as in the churches of the East.
In many Protestant churches, children are given palms, and then walk in procession around the inside of the church while the adults remain seated.
The palms are saved in many churches to be burned the following year as the source of ashes used in Ash Wednesday services. The Roman Catholic Church considers the palms to be sacramentals.

My grandmother used to take the palms she received from mass, dip them into the holy water she would buy, and then grandma would bless the family every year on Palm Sunday by splashing us with the holy water.


So today on our menu we have fish:

Fried Perch, a flaky white delicate flavored fish with a melt in your mouth flavor...this fish is a must try for all you walleye, haddock and cod lovers!

For those of you that follow this blog, you would have read about my vacation in Upstate NY earlier this year and me bragging about this fish that I had for the first time, perch. Living in Utica/Rome area for over 30 years and then being introduced to this for the first time was quite a revelation. My favorite has always been haddock and every trip to NY starts off with our favorite fish fry. This fish is a very close second in taste, texture, and flavor. I couldn't believe it when I found this frozen at the local seafood store. I was so excited to cook it! Absoultely beautiful filets, it was hard to believe these were frozen, going back to to buy them out!



1 lb fresh or frozen perch or other white filets such as haddock, walleye, cod, or tilapia (if frozen squeeze out excess water)
1 package per pound of ground ritz crackers or club crackers
1/4 cup (seasoned) flour add seasoning below and mix together
1/2 teaspoon each of kosher salt, ground pepper, lemon rind
1 well egg beaten with 1/4 cup water
1 gallon size plastic bag
In a food processor place cracker and pulse till it make fine crumbs pour into a large gallon size plastic bag set aside
Coat eat piece of fish with season flour. Dip in egg then shake into bag of cracker crumb. After all fish is coated completely, fry in hot oil till crispy and brown on both sides.
Serve with garlic potatoes and macaroni and cheese or salad.
Happy Palm Sunday

Printable Recipe

22 comments:

Chris's Gourmet Fashion said...

Great Post. Love your Palm sunday pictures ... Your fish looks great and I'm sure tastes just as good. Love the memories of your grandmother ... they remind me of my mom!

Federica said...

What an appetizing idea breaded fish with crackers. It looks great. Bye, have a good Palm Sunday

Big Dude said...

The finished shot made me want to head to the kitchen and fry up a batch for breakfast. This coating will be tried soon.

StephenC said...

Gosh, I would love to have some of this. I love eating fried food, I just don't like preparing it at home. So out the door I will go sometime this week and get me a fish fry.

Lindsey @ Gingerbread Bagels said...

I LOVE LOVE LOVE fried fish! And I especially love that you used crackers for the coating. This looks so good. :)

Rettabug said...

Wonderfully inspiring post! I've never used crackers for the coating but I can see that I'm going to have to try it...it looks very crispy!

My older brother used to fold & tie my palm frond into a cross like yours. He's been gone now almost 20 years (died waaaay too young & on my birthday, too!) Thanks for dredging up that fond memory as well as dredging up that yummy looking fish.

fondly,
Rett

Greg said...

Believe it or not my dad made fish with a Ritz cracker breading. Everything tastes better when its covered in RItz.

Kathleen said...

I am old enough to remember that every Friday was meatless. Now it is all I can do to get through Lent!
You had to buy Holy Water? Ours was free at Church.
Have a very blessed Holy Week and glorious Easter!
Here from Seasonal Sunday

Brooks at Cakewalker said...

Lydia, Fabulous post! I'm with Big Dude...I'm ready to scrap the usual morning fare and fetch the cast iron skillet. Only thing is, I'll need to visit the fish market. Good thing dinner is yet to come. Thank you for the recipe!

Parsley Sage said...

Hope you're having a blessed Palm Sunday! This fish fry is great :) I'll have to try it with some mahi mahi or grouper...it should work fine with any white fish, right?

Thanks for sharing!

Stephen said...

The idea of a cracker crumb coating sounds delicious. The fish look great. Enjoy your Palm Sunday.

redkathy said...

Perch is really good and walleye even better! I haven't eaten either of these fresh since I was a kid and now I'll be wishing for it I'm sure :) Beautiful Palm Sunday to you!

Claudia said...

This is beautifully done - perfectly fried - all crackly and light brown with lightness waiting underneath. I love the idea of the cracker crumb.

Reeni said...

My Grandpa used to do the same thing with the palms and holy water! Too funny. I never had perch - it looks wonderful! Will have to pick it up if I ever come across it.

Catherine said...

Sounds like a beautiful and blessed Palm Sunday dinner. I loved reading about your grandma. We would sit at the kitchen table and make Crosses out of the Palms. The memories tug at the heartstrings. Blessings, Catherine xox

Franklin said...

Happy Palm Sunday! God Bless.

Ellie said...

My Aunt Mimi used to bring us fish like this that she bought from carts on the street when we were kids. Thanks for that memory :)

Nutmeg Nanny said...

Growing up in Ohio Lake Erie perch is the big fish of choice. Your fried fish looks great :)

Emily Malloy said...

Hope you had a joyful Palm Sunday. It's so difficult to believe that the holy week has officially begun!

Magic of Spice said...

Beautifully prepared, so glsd you were able to find a fav fish frozen, they are beautiful fillets. Wonderful recipe and love the use of ritz :)

Victoria said...

Love love fried fish. I'm glad you were introduced to a new fish that you've fallen in love with, and I'm even happier you were able to find some at your local market, frozen or not, good fish is good fish :) Looks great!

Tammy said...

This is a lovely post! This fish looks and sounds wonderful and delicious, Claudia. I hope you and your family have a beautiful holiday week!

Hugs & Happy Blessings,
Tammy xx