This is our very last week in Macatawa, boy have we had a great spring, summer, and now, fall. The temperatures here have ranged from 50 something in the spring, to over 102 in the summer, and today the high is going to be 48! My absolute favorite fish to buy here is Michigan Perch, I have been making my own recipe for this batter since the boys were little. Perch is a very delicate white meat with very little bones. It comes butterflied, but I cut them in half. It also comes with the skin on one side and that is totally all right to eat. If you can’t buy perch where you are, any firm white fish will do for frying. The key to making this taste so delicious too, is frying the perch in peanut oil. Today my blog is dedicated to the big Red Lighthouse in Holland/Macatawa. As I have said before this is Pete’s and my favorite spot in the world. We find peace here and that is huge for us. We will eventually have our ashes spread together here next to Big Red. When I am feeling happy I head over to the lighthouse and pat it as I walk by. I just really feel a connection to it. When I am sad or feeling lonely I walk out there at sunset and the light is always shining. I know this is silly but I talk to Big Red and say, Big Red, you are the light in my darkest hours. So I want to thank you Big Red for all the years you have shown lost boats that can’t find the channel, and I want to thank you for giving me gratitude, spirituality, and comfort, knowing someday I will rest beside you.
1lb of fresh Michigan Perch:
Wash and cut the perch in half, dry on paper towel, if you don’t have perch any firm white fish will do, I would just cut it into smaller pieces.
2-1/2 cups flour seasoned with 1tsp sea salt and 1/2 tsp pepper put it into a pie plate and mix together
In a separate pie plate mix 3 beaten eggs with 2 Tbs milk
In a third pie plate pour a box of panko crumbs approximately 8 ounces or a whole box
Peanut oil to cover 1/2 of a cast iron skillet or frying pan heated to medium high heat
Dip one piece of perch into the flour, then dip into egg wash, and finally into panko, fry on both sides till golden brown and drain the fish on a paper towel-lined plate, season with salt and pepper to taste
Serve with tarter sauce