Michigan Lake Perch Fry
Crisp cornmeal-crusted fried perch, a beloved Friday fish fry tradition around Michigan's lakes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Deep skillet or fryer
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22
- carbs
- 24
- protein
- 28
- calories
- 410
Instructions
- 1
Heat the oil in a deep skillet to 350°F.
- 2
Mix the cornmeal, flour, salt, and paprika in a shallow dish.
- 3
Dip each perch fillet in beaten egg. Coat it all over in the cornmeal mixture.
- 4
Fry the fillets in batches for 3-4 minutes per side until golden and crisp.
- 5
Drain the fish on a wire rack or paper towels.
- 6
Serve the fish hot with lemon wedges.
Chef's tips
Do not crowd the skillet, or the oil cools down and the crust turns greasy. Perch fillets are thin, so watch them closely so they do not overcook.
Storage
Best eaten fresh; leftovers keep refrigerated 1 day.
Reheating
Reheat in a 400°F oven on a wire rack to keep the coating crisp.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the crust soggy.
- •Not drying the fillets before coating, which makes the crust slip off.
Serving suggestions
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