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Ingredients
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Perch
Breading
Wet wash
For frying
Finish & garnish
Method
Perch
- 1
Prep fish
Pat the perch fillet dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Drizzle 1/2 tablespoon lemon juice over the fillet and let sit at room temperature for 5 minutes while you prepare the breading and wash.
Breading
- 2
Mix dry ingredients
In a shallow dish, whisk together 1/4 cup all-purpose flour, 1/2 tablespoon cornstarch, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 cup breadcrumbs until evenly combined.
- 3
Prepare wet wash
In a separate shallow bowl, beat 1 large egg with 1 tablespoon milk (or buttermilk) until smooth. This will help the breading adhere and create a light crust.
- 4
Bread the fillet
First dredge the seasoned perch in the flour mixture, pressing gently to coat both sides. Shake off excess. Dip the fillet into the egg wash, letting excess drip off, then press into the breadcrumb mixture to form an even coating. Set the breaded fillet on a wire rack for 5 minutes to help the coating set.
For frying
- 5
- 6
Fry the perch
Gently lower the breaded fillet into the hot oil. Fry without moving for 2.5–3 minutes until the underside is golden brown. Carefully flip with a spatula and fry the other side for another 2–3 minutes until golden and the internal temperature reaches 145°F (63°C) or the flesh is opaque and flakes easily. If the fillet is thicker, reduce heat to medium and cover loosely for 1 minute to ensure cooked through without burning the exterior.
- 7
Finish in butter (optional)
If using, add 1/2 tablespoon unsalted butter to the pan in the last 30 seconds and spoon the foaming butter over the fillet to add sheen and flavor. Remove the fillet to a paper-towel-lined plate or a wire rack.
Finish & garnish
- 8
Rest the fillet for 1–2 minutes. Serve the perch whole with a lemon wedge and sprinkle with 1 tablespoon chopped fresh parsley if desired. Offer additional salt and pepper to taste.
