The Recipe
Pop a bag of popcorn in the microwave. Pour into large bowl and shake so all the unpopped kernels go to the bottom. When cooled down, transfer to your food processor by hand, checking for seeds.
Process until popcorn looks like big crumbs.
Place flour in one dish, beaten eggs in another and popcorn crumbs in a third (tip – I use loaf pans – they're the perfect size for perch).
Heat about ¼” of vegetable or canola oil in a large, deep skillet. Dredge perch fillets first in flour to dry them off, then in egg and finally, in the popcorn. Carefully place in hot oil and fry until golden brown, turning once. (It's funny – the fish will brown but the popcorn stays white!). Don't crowd the pan – do in several batches. Transfer cooked fillets to a paper-towel-lined pan, sprinkle with salt and keep warm in oven until all are done.
Serves 2 – 3 fillets per person with lemon wedges.
Serving suggestion: Since fried fish isn't the healthiest dish, I like to serve it with a green salad loaded with chopped vegetables.
