Friday Night Fried Lake Perch
Cracker-crumb-coated Lake Michigan perch fillets, fried crisp and served with tartar sauce and rye bread.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Cast iron skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24
- carbs
- 28
- protein
- 32
- calories
- 460
Instructions
- 1
Pat the perch fillets dry. Season them with salt and pepper.
- 2
Set out three shallow bowls with flour, beaten eggs, and crushed crackers mixed with paprika.
- 3
Coat each fillet in flour, dip it in egg, then press into cracker crumbs.
- 4
Heat oil in a cast-iron skillet over medium-high heat.
- 5
Fry fillets 2-3 minutes per side until golden and flaky.
- 6
Transfer the fish to paper towels to drain.
- 7
Serve hot with lemon wedges, tartar sauce, and rye bread.
Chef's tips
Perch fillets are thin and cook quickly, so watch them closely so they do not overcook. Crushed saltines make a lighter, crispier crust than breadcrumbs.
Storage
Best eaten fresh; leftovers keep one day refrigerated.
Reheating
Reheat in a 375°F oven on a wire rack to keep the crust crisp.
Common mistakes to avoid
- •Crowding the skillet, which steams the fish instead of frying it
- •Skipping the drying step, which makes the coating soggy
Serving suggestions
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