Perch A La Carte Recipe

Frying Directions

1. 1

   Prepare the Breading

   In a shallow dish, mix together the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper.

2. 2

   Prepare the Egg Wash

   In another bowl, whisk together the eggs and milk until fully combined.

3. 3

   Heat the Oil

   In a large heavy-bottomed pan, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading into it; if it sizzles, the oil is ready.

4. 4

   Coat the Perch

   Dip each piece of perch fillet first into the egg wash, allowing the excess to drip off, then coat it in the flour-cornmeal mixture, pressing gently to ensure an even coating.

5. 5

   Fry the Perch

   Carefully lower each coated fillet into the hot oil. Fry the perch in batches, ensuring not to overcrowd the pan, for about 4-5 minutes on each side or until golden brown and cooked through.

6. 6

   Drain Excess Oil

   Once fried, remove the perch with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

7. 7

   Serve

   Serve the crispy fried perch hot with lemon wedges on the side for squeezing over the fillets.