Served as main course. Non-vegetarian dish. Speciality: High Protein, Low Sodium and Reduced Carbs of Very Low Carbs diet.

3 lbs fresh Perch Fillets, boned and skinned or Pickerel Fillets, boned and skinned (walleye) or Northern Pike Fillets, boned and skinned or Rainbow Trout Filltes, boned and skinned or Lake Trout Fillets, boned and skinned (also works with Cod, Sole and Haddock)

Premium Brand Salt and Vinegar Potato Chips

Lard (1/3 lb to fry)

2-3 Eggs

1/2 cup Milk

Fillet, bone and skin fish. Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture. Bread the fish in the chip meal. Mix eggs and milk well. Dip the breaded fish in egg mixture. Redip in chip meal. Melt lard in cast iron pan over medium high heat. Toss in coated fillets, cooking about 6-7 minutes until "well done". Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage.

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 2-4

You may also be interested in ...