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Crispy, golden-brown perch fillets with a perfectly seasoned crust. This classic Midwest fish fry favorite is incredibly easy to make at home and brings back memories of lakeside dinners. Ready in under 30 minutes!
Set up the breading station. You will need three shallow dishes. In the first dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. In the second dish, beat the two large eggs with a tablespoon of water until smooth. In the third dish, combine the breadcrumbs, paprika, garlic powder, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Prepare the perch fillets. Using paper towels, pat each fillet completely dry on both sides. This step is crucial for achieving a crispy crust that adheres well to the fish.
Bread the fish. Working with one fillet at a time, first dredge it in the seasoned flour, making sure to coat it evenly and then shaking off any excess. Next, dip the floured fillet into the egg wash, allowing any excess to drip back into the dish. Finally, press the fillet firmly into the breadcrumb mixture, ensuring a thick, even coating on all sides. Set the breaded fillet on a clean plate or wire rack and repeat with the remaining fillets.
Heat the oil. Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping in a pinch of breadcrumbs; they should sizzle immediately and turn golden in about 30 seconds.
Fry the perch. Carefully place 2-3 fillets into the hot oil, being careful not to overcrowd the pan. Fry for approximately 2-3 minutes per side. The crust should be a deep golden brown, and the fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). Use a fish spatula to gently flip the fillets once.
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Crispy, golden-brown perch fillets with a perfectly seasoned crust. This classic Midwest fish fry favorite is incredibly easy to make at home and brings back memories of lakeside dinners. Ready in under 30 minutes!
This midwest recipe takes 30 minutes to prepare and yields 4 servings. At 606.11 calories per serving with 44.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Drain and serve. Once cooked, remove the perch from the skillet and transfer to a wire rack to drain. This allows air to circulate and keeps the bottom crispy. Repeat the frying process with the remaining fillets. Serve immediately with fresh lemon wedges and your favorite tartar sauce.
Replace paprika and garlic powder with 2 teaspoons of Cajun seasoning or Old Bay seasoning for a zesty, regional kick.
This recipe works wonderfully with other firm white fish fillets like walleye, cod, or haddock.
For a lighter version, spray the breaded fillets with cooking oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.
Substitute the breadcrumbs with crushed saltine crackers or cornmeal for a different texture and flavor profile, traditional in many fish fries.
Perch is a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Like many fish, perch contains omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Perch offers important minerals like phosphorus, which is vital for bone and tooth health, and selenium, a powerful antioxidant that supports the immune system.
Each serving of this Fried Perch contains approximately 610-630 calories, depending on the size of the fillets and the amount of oil absorbed during frying.
While perch itself is a healthy, lean source of protein and omega-3s, frying adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier alternative, consider baking or air frying the fish.
The best oils for frying have a high smoke point and a neutral flavor. Canola, vegetable, peanut, or grapeseed oil are all excellent choices for frying perch.
To keep the breading intact, make sure the fish is patted completely dry, press the breading on firmly, and handle the fillets gently in the pan. Avoid moving them until the first side has formed a golden crust, then flip only once.
Yes, you can use frozen fillets. However, it is crucial to thaw them completely in the refrigerator overnight and then pat them extremely dry with paper towels before breading to remove all excess moisture.
Classic Midwest fish fry pairings include coleslaw, french fries or potato pancakes, rye bread, and tartar sauce. A simple side salad also works well.