Cajun Perch with Garlic~Parmesan Potato Wedges and Asparagus with Balsamic Butter
~POTATOES: Cut in wedges and deep fry for 15 minutes. Remove from oil and drain on paper towel. Start the fish preparation.
~Add the potatoes to the hot oil again just prior to cooking the fish. This will make the wedges nice and crispy. Remove from oil again and drain on paper towel. Sprinkle with Garlic Salt and some pepper right away. When slightly cooled sprinkle them with Parmesan cheese. Keep in a warm oven until the fish is done.
~FISH PREPARATION: Take Perch or Walleye fillets and lay out on a paper towel to absorb any moisture. In a mixing bowl beat two egg whites till frothy and add a 1/4 cup of cream or whole milk and beat in... that will cover enough fish for 4-6 servings.
~In a large zip-loc bag, add 1 Pkg "Andy's Cajun Fish Breading" and 1 equal part of a lighter breading like "Drake's", "Young's", or just plain flour. This will cut the spices a little, making the cajun flavor more inviting. It's pretty strong if used straight. :)
~Dip the fillets in the egg wash by the handful and drain a little before throwing them in the zip loc bag with the breading. Seal the bag, so that there is a lot of air in it. I usually just roll the open end closed like a paper bag. Shake the bag, so that the fillets get covered in breading evenly. Place the fillets on a plate and let them sit for a good 15-20 minutes, so that the breading can absorb the egg mixture and get moist. The moist breading will stick to the fillets in the hot oil better and there will be less breading on the bottom of the fryer when your done.
~ASPARAGUS: Heat a skillet with a medium flame and add 2 Tablespoon of butter and 2 Tablespoons of Balsamic Vinegar until melted. Take the asparagus stalks and bend each one till it snaps off naturally above its woodiest part of the stalk. Add the Asparagus to the skillet and cover...turning often. Cook only for a few minutes, 4 is a good number, as Asparagus is best when cooked to "just tender". It should still have a bit of a snap to it when you bite into it, yet not taste "raw".
~TARTAR SAUCE: A simple mix of real mayonnaise and dill pickle relish will do the trick. You can get creative with it, or not. I don't. I like the simplicity and simple flavor of this one. :)
~Oil: I like a Peanut Oil, because it makes the fish and potatoes really crispy, but for a more heart-healthy choice, or if you have peanut allergies, a good Canola or Canola Blend oil will work just as well. Vegetable Oil is high in fats like the Peanut Oil, so that's not really an option for the heart-healthy conscious either.
Plate it all up and enjoy with a nice wine or your favorite beer, or other beverage of choice!