Breaded Perch Recipe
Served with American cheese, lettuce, tomato & mayo.
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Ingredients
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Fish
Breading
Toppings
Oil for frying
Method
Preparation of Fish
- 1
Season the Fish
Rinse the perch fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Breading Process
- 2
Set Up Breading Station
In three separate shallow dishes, place the all-purpose flour in the first dish, beat the eggs in the second dish, and combine the bread crumbs, paprika, and garlic powder in the third dish.
- 3
Bread the Fish
Coat each seasoned perch fillet first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the bread crumb mixture. Ensure each fillet is evenly coated.
Frying the Fish
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
- 5
Fry the Fillets
Carefully place the breaded perch fillets into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through.
- 6
Drain the Fillets
Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
Assembling the Sandwich
- 7
Prepare the Toppings
Slice the tomato and wash the lettuce leaves.
- 8
Build the Sandwich
On a plate, place a piece of the fried perch fillet, top with a slice of American cheese, a handful of lettuce, a few slices of tomato, and a spread of mayonnaise. Optionally, you can place the sandwich between two slices of bread.