Maize-Crusted Lake Erie Perch-- Bill Cohof/The Vineyard
4-Perch Fillets-- Rince & Pat Dry
1- 12 oz. bag, extra thin white corn chips
ground to a medium-fine crumb in food processor (same as making cracker or bread crumbs)
Heat peanut oil in skillet.
Dredge fillets in flour, shake of excess.
Dip in egg wash and then in corn chip crumbs.
Lay in skillet, skin side up.
When coating turns golden, turn fillets and cook other side until golden brown.
To make sauce:
Blend 1 cup mayonaise with 1 or 2 chipolte peppers in adobo sauce. Add 2 Tbsp. diced red onion and chopped parsley and juice of 1/2 lime.
To make concasse:
1 large seeded tomato, mix with 1 Tbsp. cilantro, cut chiffonade style.