Link: www.hawthorn.com/homemade
RECIPES:
Name of dish: Pan Fried Perch with Cherry Tomatoes, Corn and Tartar Sauce
Ingredients:
1 8-ounce container sour cream
1 small jar giardiniera, chopped finely (You find this with pickles in the grocery store)
1 lemon, juiced
Salt, to taste
1 teaspoon Tabasco
1 cup organic cornmeal
cup all-purpose flour
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon sugar
6 ounces fresh, wild lake perch or a similar thin flaky fish, like whitefish or rockfish
3 tablespoons butter
1 container cherry tomatoes, cut in half
1 ear of corn, cut off the cob
1 lemon, juiced
Preparation:
In a small bowl, combine sour cream, giardiniera, lemon juice, salt and Tabasco. Mix until Mix all of the tartar sauce ingredients together. Season to your liking and store in the refrigerator.
In a small bowl, mix cornmeal, flour, paprika, salt and sugar until combined. Dredge the fish in the cornmeal mixture and sauté in 2 tablespoons butter until browned. Flip and remove when cooked, should be a minute or so.
In the same pan add the tomato and corn and an additional tablespoon of butter. Toss until tomato and corn is just warmed, about three minutes. Add the juice of one lemon and spoon over the sautéed fish. Serve with the tartar sauce.