Lake Erie Perch Fry
Small yellow perch fillets in a light beer batter, fried fast and served with tartar sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
Equipment
- •Deep heavy pot
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 21 g
- carbs
- 30 g
- protein
- 34 g
- calories
- 450
Instructions
- 1
Heat the oil to 185C.
- 2
Whisk the flour, baking powder and salt with the cold beer to a thin batter; do not overmix.
- 3
Pat the fillets dry and dust lightly with extra flour.
- 4
Dip in batter, letting the excess drip off.
- 5
Fry for 2-3 minutes until puffed and golden, turning once.
- 6
Drain on a rack, salt immediately and serve with lemon and tartar sauce.
Chef's tips
Perch fillets are thin and cook in minutes — fry small batches and serve as you go.
Ingredient substitutions
- beer → sparkling water for an alcohol-free batter
Storage
Eat immediately.
Common mistakes to avoid
- •Warm batter, which goes heavy
- •Overcrowding the pot
Serving suggestions
Cooked Lake Erie Perch Fry?
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