Lake Erie Perch Fry
Delicate yellow perch fillets dipped in a light cracker-meal batter and fried crisp, served with tartar sauce and a lemon wedge. This is the signature Friday fish fry across Ohio's north coast.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Deep skillet or fryer
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24
- carbs
- 22
- protein
- 30
- calories
- 420
Instructions
- 1
Pat the perch fillets dry. Sprinkle them lightly with salt.
- 2
Set out three bowls for coating. Put flour in one, whisk egg and milk in the second, and mix crushed saltines with paprika in the third.
- 3
Dust each fillet in flour, dip in the egg mixture, and press firmly into the cracker crumbs to coat.
- 4
Heat oil in a deep skillet on the stovetop to 350°F.
- 5
Fry the fish in small batches for 2 to 3 minutes per side. Cook until golden and just done.
- 6
Place the cooked fillets on a wire rack set over paper towels to drain.
- 7
Serve right away with lemon wedges and tartar sauce.
Chef's tips
Keep the oil temperature at a steady 350°F. Fry only a few pieces at a time so the perch stays crisp.
Storage
Best eaten fresh; leftovers keep refrigerated up to 2 days but lose crispness.
Reheating
Reheat in a 400°F oven on a wire rack for about 8 minutes to recrisp.
Common mistakes to avoid
- •Adding too much fish to the skillet at once, which cools the oil and makes the fish greasy.
- •Using a heavy coating that overpowers the mild flavor of the perch.
Serving suggestions
Cooked Lake Erie Perch Fry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Ohio
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
