This is the only fried perch recipe you’ll ever need with a crispy crunchy cornmeal breading that can be used on both ocean and lake perch!
Why this recipe works
Fried perch is up there with beer battered tilapia as one of my favorite fish to batter and fry. It’s mild, non-fishy, and has delicate, flaky flesh that’s excellent when coated in crispy golden brown breading.
A good fried perch recipe is an absolute must here in the Midwest. We don’t take these kinds of things lightly! We’ve tested it with both ocean and lake perch, with the only difference being that ocean perch might require a couple more minutes in the oil.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – This recipe works well with freshly caught perch, as well as ocean or lake perch you purchase from the store. Whatever you use, you want it to be fully thawed before beginning. We used both lake perch and ocean perch when making this recipe. As mentioned above, the only real difference is the ocean perch will require a few more minutes of cooking time. Everything else is the same!
How to Make Fried Perch
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, whisk together cornmeal, flour, pepper, garlic salt, onion powder, and Old Bay seasoning. Pour mixture into a breading tray.
- To the second breading tray, whisk together egg and water.
- Preheat the oil in your deep fryer to 345 F.
- Coat a fish filet in egg mixture then coat with cornmeal mixture. Only do enough that will fit in the fryer. Wait until this first batch is removed from the fryer to bread the next batch. This will help the breading stick better.
- Place breaded fish into the deep fryer and cook for 3-4 minutes. Remove to paper towels then bread and fry the next batch.
Frequently Asked Questions & Expert Tips
To prevent greasy fried fish, it’s very important to heat the oil to 345 F before adding the fish. If the oil isn’t hot enough the fish will be quite greasy due to it absorbing the oil instead of frying it.
If you don’t have a deep fryer you can easily use a large deep sided skillet instead. Use an oil thermometer or laser thermometer to gauge the temperature of the oil. A good rule of thumb for the amount of oil to use while frying is 2-inches, or to fill the skillet halfway.
If you don’t have a thermometer to test the temp of the oil in the skillet, wait until the oil starts shimmering. My favorite method is to use the handle of a wooden spoon, dip it into the oil and look for any bubbles to form around it and float up. If it bubbles quickly and rapidly, turn the heat down and try again, if it is too hot it will burn the breading.
Transfer the fully cooled fish to an air-tight container lined with a paper towel. Store in the refrigerator for 2-3 days. Reheat the fried fish in the oven or air fryer set to 375 F for around 10 minutes or until warmed through. I personally like to use an air fryer when reheating mine. I would stay away from the microwave if possible, as it doesn’t re-crisp the breading and can make the fish rubbery in texture.
Serving Suggestions
Serve your fried perch with french fries, coleslaw, a pickle spear, and a side of tartar sauce. Garnish with a squeeze of fresh lemon juice.
More Fish Recipes
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Fried Perch
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ½ cup yellow cornmeal
- ¼ cup all purpose flour
- 1 teaspoon black pepper
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 2 teaspoons Old Bay seasoning
- 1 large egg
- ¼ cup water
- 1 pound perch lake or ocean
- oil for frying. such as canola or vegetable
Things You’ll Need
- Deep fryer or deep sided skillet
Before You Begin
- Important note about breading and frying. It’s best to bread as you go instead of breading all the pieces first. The reason for this is the breading can loosen and/or fall off as it sits. So bread just enough to fry (usually 3-4 pieces in a deep fryer, more if using a skillet), drop them in the fryer and cook. Repeat.
- This recipe works well with both ocean or lake perch. Whatever you use, you want it to be fully thawed before beginning. We used both lake perch and ocean perch when making this recipe. The only real difference is the ocean perch will require a few more minutes of cooking time. Everything else is the same.
- If you don’t have a deep fryer you can easily use a large deep sided skillet instead. A good rule of thumb for the amount of oil to use while frying is 2-inches, or to fill the skillet half way. Make sure the temperature of the oil reaches 345 F before frying.
Instructions
- In a large bowl, whisk together cornmeal, flour, pepper, garlic salt, onion powder, and Old Bay seasoning. Pour mixture into a breading tray.1/2 cup yellow cornmeal, 1/4 cup all purpose flour, 1 teaspoon black pepper, 2 teaspoons garlic salt, 1 teaspoon onion powder, 2 teaspoons Old Bay seasoning
- To the second breading tray, whisk together egg and water.1 large egg, 1/4 cup water
- Preheat the oil in your deep fryer to 345 F.
- Coat a fish filet in egg mixture then coat with cornmeal mixture. Only do enough that will fit in the fryer. Wait until this first batch is removed from the fryer to bread the next batch. This will help the breading stick better.1 pound perch
- Place breaded fish into the deep fryer and cook for 3-4 minutes. Remove to paper towels then bread and fry the next batch.
Expert Tips & FAQs
- STORAGE – Transfer the fully cooled fish to an air-tight container lined with a paper towel. Store in the refrigerator for 2-3 days. Reheat the fried fish in the oven or air fryer set to 375 F for around 10 minutes or until warmed through. I personally like to use the air fryer when reheating mine. I would stay away from the microwave if possible, as it doesn’t recrisp the breading and can make the fish rubbery in texture.
Nutrition
Chef Antoine Davis
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Bill says
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