1 Qt. (4 cups) Coleslaw Dressing, we use Katherine's Kitchen brand
1Qt. (4 cups) Real Mayonnaise
1T. Celery Seed
Mix all the dressing ingredients together and refrigerate for 12 hours or overnight.
Put 5#s of diced or shredded cabbage & carrots into a bowl. Add your coleslaw dressing and mix well.
Refrigerate for minimum of 1 hour.
To make fresh cut French fries:
Cut your fries into whatever size you like, we do ¼ cuts. Separate them so they don't clump together in the fryer.
Heat oil to 350*
Put fries into a basket and don't move them until they start to float a bit.
Now gently shake the basket to separate the fries, you can use your tongs to help separate them.
Fry them for about 2 minutes and then pull them and let them drain back into the oil. Allow them to sit above the oil for 3-5 minutes. They will soften up as they wait.
When you are ready to serve them is when you will give them their final fry so drop your basket back into the oil and use your tongs to keep them separated. Allow them to fry for about 2-3 minutes. Pull them when they are golden brown and serve immediately.
1 Cup flour
1 Cup fine corn meal (do not use coarse)
1 teaspoons sea salt
Mix all breading ingredients in a shallow pan
Rinse your perch in cold water, remove any bones and any scales left on the skin. Rinse again and put in a colander. After it has drained you can then put the fish one at a time in the breading and pat the coating to the fish. Turn the fish and cover again and then shake off any excess breading. Lay pieces of fish on plate until ready to cook.
To Fry Perch:
Heat oil to 375*
Have your breaded perch ready as you will be frying them at the same time that your fries go back into the oil for their second frying.
Drop your perch into the fry basket and then lower the basket into the oil