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).