Fried Filet Of Perch Recipe

Prepare the fish

Pat the perch fillets dry with paper towels. If fillets are large, cut them into portions roughly 3–4 inches long so they cook evenly.

Season fish

Season both sides of the fillets with 1 tsp of salt and 1/2 tsp of black pepper. Set aside while you assemble the dredging stations.

Make the dry dredge

In a shallow wide dish, whisk together the all-purpose flour, cornmeal, 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (if using). Mix thoroughly so the cornmeal is evenly distributed.

Make the wet mix and crumbs

In a second shallow bowl, beat the 2 eggs with the milk and a pinch of salt and pepper. In a third shallow dish spread the bread crumbs or panko. If you want extra crunch, mix 3/4 of the dry dredge into the crumbs and reserve the rest for dredging.

Dredge the fillets: first dust each fillet lightly in the flour-cornmeal mixture, shaking off excess; then dip fully into the egg-milk wash; finally press into the breadcrumbs so they adhere evenly. Set breaded fillets on a wire rack for 10–15 minutes to let the coating set.

Heat oil

Pour about 1/2 to 1 cup oil into a large skillet (cast-iron or stainless steel preferred) — you need enough to come up about 1/4 to 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry in batches

Carefully place fillets in the hot oil without crowding the pan (work in batches). Fry 2–4 minutes per side depending on thickness, until golden brown and an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C) or the flesh is opaque and flakes easily. Adjust heat as needed to maintain 325–350°F; if oil browns too quickly, lower the heat.

Finish and drain

If using, during the last 30 seconds add the tablespoon of butter to the pan and spoon the foaming butter-oil over the fillets for extra flavor. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a light pinch of salt.

Make tartar sauce (optional)

Combine 1/2 cup mayonnaise, 2 tbsp relish, 1 tbsp lemon juice, 1 tsp chopped capers (optional), 1/4 tsp pepper, 1/4 tsp salt and 1 tbsp chopped parsley in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve: Arrange fried perch on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce on the side. Fried perch is best eaten hot and crisp.