All Aboard for Almond-Crusted Perch with Balsamic-Currant Sauce

Crispy, fried perch coated in almond slices and drizzled with a balsamic reduction sauce.


1/3 cup flour (I like Wondra)

3 eggs, beaten

2 cups sliced almonds


1 1/2 lbs. yellow perch fillets

Vegetable oil for frying

1 cup Balsamic vinegar

3 tablespoons red currant jelly


Place flour, eggs and almonds in three separate, shallow bowls.  Heat oil in a large skillet.  Dredge fillets in flour first, then eggs, then almond slices.  Fry until golden brown, turning once and seasoning with salt while frying.


Meanwhile, pour Balsamic vinegar in a small saucepan.  Boil until reduced by half and stir in jelly until it melts.  Drizzle on fish.


Note:  This recipe works well with any fish fillets (I love it with trout).