Fried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!

This simple fish recipe will show you how to deep fried fish in a way that’s never greasy and has excellent flavor and texture.

Try this perch dish if you like fried fish but have previously tried deep-frying fish and found it to be oily.

WHO PERCHES?

One of the most favored freshwater fish is the yellow lake perch. They have a light golden-yellow tint, as their name suggests, with darker stripes running along their sides.

You can buy them at most grocery stores and seafood markets, and you can even catch them in the Great Lakes. They are mild and do not taste fishy.

Deep-fried perch is what comes to mind when I think of fish fries.

WHAT’S IN THIS RECIPE FOR FRIED PERCH?

fresh fillets of golden lake perch
Dinner cracker seasoning
For frying eggs, use vegetable or canola oil (can also use peanut oil)
Deep-frying apparatus or a pot.

HOW TO MAKE FRIED PERCH:

Tip: You’ll need a thermometer to bring the oil to the proper temperature if you’re using a pot in place of a deep fryer.

The fryer’s oil should be preheated to 375°. (medium-high heat).

Wax paper should be used to line a dish and left aside. Once all the fish has been placed in the fryer, the same dish will be lined with paper towels and prepared for the fried fish.

Cut the fish filets in half if they are still in the shape of a “butterfly” to create two filets, then rinse and pat the fish dry with a paper towel.

BREADING THE FISH:

In bowl #1 whisk the egg and cold water together.

Add the cracker meal to a second shallow bowl.

Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal and set on the plate. Repeat until all the pieces of fish are coated.

Ingredients

Canola oil (for frying)
Boneless perch fillets, cleaned and dried
1 large bowl all-purpose flour
Salt and pepper, to taste
3 eggs, beaten
1 large bowl milk
1 large bowl cornflake crumbs
Lemon juice (to taste)
Tartar sauce

Preparation

Heat oil in a cast-iron frying pan over a hot wood fire or a range set to medium-high (the oil is hot enough when it foams around a smidgen of bread).
Dredge fillets in flour seasoned with salt and pepper.
Pour eggs into bowl of milk, then submerge each fillet in mixture. Next, coat each fillet with cornflake crumbs.
Carefully add coated fillets to pan and cook until each side is golden brown. Remove from pan and season with additional salt and pepper, lemon juice and/or tartar sauce.
Serve with fried potatoes and corn.