OLD SEAFOOD: Selection and Storage: Primarily, ocean perch is marketed fresh or frozen as fillets. Plan to purchase 1/3 lb. of fillets per serving, and look for ocean perch that smells fresh and mild.
Preparation: Pacific ocean perch has firm, white flesh and a delicate flavor. Atlantic ocean perch has a slightly more distinctive flavor and a firm, light-colored flesh with pink tints. Both provide excellent table fare and may be cooked by virtually any method.
Rinse fish; pat dry with paper towels. In shallow dish, combine milk and egg. In another shallow dish, combine flour and salt. Dip fish into egg mixture, then coat with flour mixture.
In large skillet heat 2 tablespoons of the oil. Add half of the fish. Cook over medium-high heat 5 to 7 minutes or until golden brown and fish flakes with a fork (145°F), turning once. Drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining fish. Keep warm.
In medium saucepan cook mushrooms in butter until tender. Stir in almonds, parsley and lemon juice. Spoon over fish.
Serving Size 1
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 29g
Saturated Fat 2g
Total Carbohydrate 22g
Dietary Fiber 3g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.