Perch Fish Fry Recipe
Two freshwater lake Perch fillets on a bed of pub fries, served with homemade tartar & slaw
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Ingredients
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Fish
Pub Fries
Tartar Sauce
Coleslaw
Method
Preparing the Fish and Fries
- 1
Frying the Fish
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for cornmeal mixed with salt and pepper. Dredge each perch fillet in flour, dip in the eggs, and coat in the cornmeal. Heat oil in a skillet over medium-high heat and fry the fillets for 4-5 minutes per side until golden brown. Remove and drain on paper towels.
- 2
Making the Tartar Sauce
- 3
Tartar Sauce Preparation
In a bowl, combine mayonnaise, diced pickles, lemon juice, and diced capers. Mix well and season with salt and pepper to taste. Refrigerate until ready to use.
Preparing the Coleslaw
- 4
Coleslaw Preparation
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate until serving.
