Fried Perch
These crispy fried perch filets are hand-breaded in a seasoned mixture of flour and crushed crackers, then fried until golden brown.
Servings: 3
Calories: 318kcal
Equipment
- Deep sided skillet
Ingredients
- 1 pound perch fillets
- 1 egg
- 2 tablespoons milk
- 1 cup crushed saltine crackers approximately 30 saltines
- ⅓ cup flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Vegetable oil for frying
For Serving
- Tartar sauce
- Lemon wedges
Instructions
- Add 1-2" of vegetable oil to a tall sided skillet set over medium heat, and heat oil to 350 degrees.
- Add eggs and milk to a small dish and beat together with a fork until well blended.
- In a separate shallow bowl, mix flour with crushed crackers, salt, paprika, black pepper, and cayenne pepper, until well combined.
- Working in batches, dredge the fish fillets in the egg wash, letting any excess drip off, and then dredge them through the cracker crumb mixture until evenly coated on all sides.
- Add breaded perch fillets to the hot oil in a single layer, working in batches as needed. Flip the fillets halfway through cooking and fry until golden-brown. Approximately 3-4 minutes per side.
- Remove the fried fish from the hot oil and set them on a wire wrack to drain while frying the remaining fish, then serve with tartar sauce and lemon wedges.
Notes
For best results, I highly recommend using a digital thermometer whenever frying to ensure your frying temperature is correct.
You should have enough egg wash and breading leftover to make up to another pound of fish if desired.
Nutrition
Calories: 318kcal | Carbohydrates: 29g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1521mg | Potassium: 525mg | Fiber: 2g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 4mg