Perch Rolls

Ingredients

Beer-naise

• 1 shallot, minced
• 1/2 cup of Founders MI P1LSNER (or your favorite Lager or Pale Ale)
• 1/4 cup malt vinegar
• 2 large egg yolks
• 1 Tbsp water
• 8 Tbsp unsalted butter, melted
• 2 Tbsp chives, finely chopped
• Salt to taste

Crispy Fried Shallots

• Shallots, sliced into thin rings
• Vegetable oil, for frying
• Salt to taste

Fried Perch

• 6 Yellow Lake Perch fillets, cut into chunks (Superior Foods Featured Item: #26233 – (Black Pearl Seafoods supplied from Presteve Foods)
• Drakes seasoning
• Vegetable oil, for frying

Sandwich and Assembly

• 4 brioche sub buns, tops and sides trimmed, then toasted in butter (Superior Foods Featured Item: #12549 – (Michigan Bread)
• 4 pieces butter lettuce
• Fried perch
• Beer-naise
• Crispy shallots
• Chopped chives, for garnish

Preparation

Beer-naise

1. Add minced shallot, beer, and malt vinegar to a small saucepan over medium-high heat and simmer until the liquid has reduced to about 2 tablespoons. Set aside and cool completely. 
2. Bring a medium saucepan with 1 inch of water to a slow simmer. Add the shallot mixture to a metal bowl with 2 egg yolks and 1 tablespoon of water. Whisk thoroughly to combine and place the bowl over the water and whisk constantly for about 5 minutes or until the yolks thicken. 
3. Continue cooking while adding melted butter 1 tablespoon at a time, whisking thoroughly after each addition, until all of the butter is incorporated. Remove from heat and stir in the chives. Season with salt to taste.

Crispy Fried Shallots

1. Fill a saute pan with about ½ in of oil. Fry shallots over medium heat until golden. Drain with a slotted spoon, transfer shallots to a bowl, and toss with salt to taste.

Perch and Assembly

1. Heat enough oil for deep frying to 350°F in a heavy-bottomed pan.
2. Toss perch pieces in Drake’s seasoning to fully coat. Then deep fry for a minute (depending on the size of your perch) or until fish is 140°F with an instant read thermometer. Drain and then toss in a bowl with a generous heap of the beer-naise sauces, making sure pieces are fully coated. Save some of the sauce, if you’d like for additional topping or dipping.
3. Open the buns and first lay down a fresh piece of butter lettuce, followed by the coated perch pieces, crispy shallots, and finally the chopped chives for garnish.

Tips

Enjoy with an ice cold beer on a hot day.