Fried Perch Filet

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Say goodbye to fatty and tasteless fried fish – Instead, this simple recipe guides you through frying fish the right way for optimal flavor and texture.

Treat yourself and avoid frozen sticks. Grab fresh fish, ingredients from the grocery store, and bring back the tradition of frying fish on Friday nights

WHAT IS PERCH?

Lake perches are one of the most popular freshwater fish. As the name suggests, they are light orange/pink in color with darker stripes on the sides. They taste delicious and delicate, not fishy at all. You can buy them at most fish markets and grocery stores. They can be fished fresh in any of the Great Lakes!

Michigan is famous for its miles of coastline along the Great Lakes, and these lakes are home to an abundance of fish, including perch, walleye, and whitefish. For this reason, an old-fashioned fish fry is not only famous in our house, they are popular statewide, including churches that hold them as fundraisers

FRIDAY FISH FRY:

Fish on Fridays was a long-standing tradition in our family when I was going up in Michigan. My father used to catch fresh fish and bring it home to my mother to clean it and fry it for the family—I now brought that same tradition to my household for Dwayne and me. Dwayne had never eaten Perch fish until I introduced it to him. So now he’s a pro at frying it for our family.

Tips to Make this Fried Perch

Ingredients:

1/2 Tsp Sweet Paprika

1 Tsp Old Bay Seasoning

1/2 Tsp Garlic Powder

1/2 Tsp Ground mustard

1 Tsp. Lemon Pepper

1 tsp White Pepper

1.5-pound Ocean Perch Filet

Canola Oil

New Orleans Style Fish Fry

Instructions

Season the fish with the season mixture. Set aside.

Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes.

Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the canola oil halfway.

*See notes.

Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately since the crispiness won’t last very long