Fried Perch Recipes

10 BEST WAYS TO COOK PERCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a perch recipe in 30 minutes or less!

SAUTEED LAKE PERCH

Steps:

• Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FRIED PERCH RECIPE

Steps:

• Preheat the oil in the fryer to 375°. Line a plate or platter with wax paper then set aside. This same plate will be lined with paper towel for the fried fish.
• If the fish filets are connected like a 'butterfly', cut in half so you have two filets then rinse and dry fish using a paper towel.
• Prepare a breading station: Bowl #1 whisk the egg and water together. Bowl #2: add the cracker meal.
• Working with one filet at a time, dip in the egg wash letting any excess drip back into the bowl then dredge lightly in the cracker meal then set on a plate repeating until all the fish is coated.
• Gently place the fish in the preheated oil adding as many as the fryer will hold. Cook 2-3 minutes watching closely until the desired golden color.
• As you remove the fish from the deep fryer, let the oil drain in the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away.

FRIED PERCH

Steps:

• Soak perch in milk about 10 minutes.
• Heat oil and butter in 9 inch cast iron skillet over medium flame.
• Dredge perch through Andy's breading ( or 2 parts flour to 1 part cornmeal, seasoned with salt & pepper).
• Pan is ready when a drop of water sizzles in the oil.
• Place perch in pan skin side UP.
• Turn fish once when crisp and golden brown.
• Cooking time about 12 minute total (depends on thickness) Check one to make sure fish is opaque and white in color.
• Drain on paper towels.

FRIED PERCH

Steps:

• Heat skillet fryer with hot oil.
• Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
• Coat filets with batter.
• Deep fry til golden brown. Approx 3 minutes per side.

SOUTHWESTERN FRIED PERCH

Steps:

• Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat. In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes. , In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

BAKED BUTTER HERB PERCH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

CRACKER-COATED FRIED PERCH

Steps:

• In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Dip the perch in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork.