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.
For the Perch
For the Slaw
For the Fresh Cut Fries
For the Bread
Method
Cooking the Perch
- 1
Prepare the Breading
In a shallow dish, mix the flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and milk.
- 2
- 3
Frying the Perch
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded perch fillets, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making the Slaw
- 4
Mixing the Ingredients
In a large bowl, combine the shredded cabbage and carrots.
- 5
Preparing the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Combining Slaw and Dressing
Pour the dressing over the cabbage mixture and toss until well combined. Cover and refrigerate for at least 30 minutes before serving.
Preparing the Fresh Cut Fries
- 7
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to form fries.
- 8