Crispy Fried Perch Fillets
These fried perch fillets are golden, crispy, and perfect for seafood lovers. Enjoy them with your favorite sides or sauces.
Equipment
- 1 large skillet suitable for frying
- 1 mixing bowl for breading mixture
- 1 wire rack for draining excess oil
Ingredients
Main Ingredients
- 1 lb fresh perch fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup milk
For Frying
- Vegetable oil for frying
Instructions
Preparation
- Rinse the perch fillets under cold water and pat them dry with paper towels.
- In one bowl, combine flour, cornmeal, salt, pepper, garlic powder, and paprika. In another bowl, pour the milk.
- Dredge each fillet in the flour mixture, dip in milk, and then coat again with the flour mixture.
Cooking
- In a large skillet, heat vegetable oil over medium heat until a thermometer reads 350°F.
- Carefully place fillets in the hot oil, frying in batches, until golden brown and crispy, about 3-4 minutes per side.
Serving
- Transfer fillets to a wire rack to drain, then serve immediately with lemon wedges or your favorite dipping sauce.
Storage
- Place any leftover fillets in an airtight container and refrigerate for up to 2 days. Reheat in an oven to maintain crispiness.
Notes
Pro Tips: Maintain oil temperature for consistent frying. Do not overcrowd the pan.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Serve with a side of coleslaw or a mixed salad.
Storage & Freshness: Store in an airtight container in the refrigerator.
Make-Ahead Tips: Bread fillets ahead of time and refrigerate until ready to fry.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Serve with a side of coleslaw or a mixed salad.
Storage & Freshness: Store in an airtight container in the refrigerator.
Make-Ahead Tips: Bread fillets ahead of time and refrigerate until ready to fry.