Amazing Perch Fish Fry in Cracker Crumbs on Palm Sunday

On Palm Sunday, in the Roman Catholic Church, as well as many Anglican and Lutheran churches, palm fronds (or in colder climates some kind of substitutes) are blessed with an aspergilium outside the church building (or in cold climates in the narthex when Easter falls early in the year). A procession also takes place. It may include the normal liturgical procession of clergy and acolytes, the parish choir, the children of the parish or indeed the entire congregation as in the churches of the East.
In many Protestant churches, children are given palms, and then walk in procession around the inside of the church while the adults remain seated.
The palms are saved in many churches to be burned the following year as the source of ashes used in Ash Wednesday services. The Roman Catholic Church considers the palms to be sacramentals.

My grandmother used to take the palms she received from mass, dip them into the holy water she would buy, and then grandma would bless the family every year on Palm Sunday by splashing us with the holy water.

So today on our menu we have fish:

Fried Perch, a flaky white delicate flavored fish with a melt in your mouth flavor...this fish is a must try for all you walleye, haddock and cod lovers!

For those of you that follow this blog, you would have read about my vacation in Upstate NY earlier this year and me bragging about this fish that I had for the first time, perch. Living in Utica/Rome area for over 30 years and then being introduced to this for the first time was quite a revelation. My favorite has always been haddock and every trip to NY starts off with our favorite fish fry. This fish is a very close second in taste, texture, and flavor. I couldn't believe it when I found this frozen at the local seafood store. I was so excited to cook it! Absoultely beautiful filets, it was hard to believe these were frozen, going back to to buy them out!

1 lb fresh or frozen perch or other white filets such as haddock, walleye, cod, or tilapia (if frozen squeeze out excess water)

1 package per pound of ground ritz crackers or club crackers

1/4 cup (seasoned) flour add seasoning below and mix together

1/2 teaspoon each of kosher salt, ground pepper, lemon rind

1 well egg beaten with 1/4 cup water
1 gallon size plastic bag

In a food processor place cracker and pulse till it make fine crumbs pour into a large gallon size plastic bag set aside
Coat eat piece of fish with season flour. Dip in egg then shake into bag of cracker crumb. After all fish is coated completely, fry in hot oil till crispy and brown on both sides.

Serve with garlic potatoes and macaroni and cheese or salad.

Happy Palm Sunday

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