Lake Champlain Fried Perch Poppers Recipe
Crab, jalapeño, salsa verde, buttermilk ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Crab Mixture
Breading and Frying
Sauces
Method
Prepare the Crab Mixture
- 1
Mix the ingredients
In a mixing bowl, combine the crab meat, diced jalapeño, lime juice, cilantro, garlic powder, and softened cream cheese. Mix well until fully combined.
Prepare the Fish
- 2
Season the perch
Season the perch fillets with salt and black pepper. Cut the fillets into bite-sized pieces.
Breading the Fish
- 3
Coat the fish
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each piece of perch in flour, then in the egg, and finally coat with panko breadcrumbs.
Frying
- 4
Heat the oil
In a large pan, heat vegetable oil over medium-high heat until hot. Fry the breaded perch pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Serving
- 5
Serve with sauces
Serve the fried perch poppers hot with salsa verde and buttermilk ranch dressing on the side.