Fried Perch

Servings: servings

Calories: 614cal

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.

4 from 1 vote

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time5

Total Time20