Entree: United States – Great Lakes – Lake Erie Perch Fry (Freshwater perch fillets breaded and fried until crisp)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 8 perch fillets, approx. 3 oz (85 g) each, total approx. 1 1/2 lb (680 g)
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (7.5 g) salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) paprika or cayenne, optional
- 1 cup (240 ml) buttermilk (or 1 cup (240 ml) milk with 1 tbsp (15 ml) lemon juice)
- 1 large egg
- Vegetable oil or peanut oil for frying, about 2–3 cups (480–720 ml) depending on pan
- Lemon wedges for serving
- Optional: tartar sauce for serving

Instructions

1. Prep the fillets: Pat perch fillets dry with paper towels and place in a shallow dish. Whisk together buttermilk, egg, and 1/2 tsp (2.5 g) salt; pour over fillets and let sit 10–15 minutes to moisten and tenderize.
2. Make the dredge: In a wide shallow bowl combine cornmeal, flour, baking powder, remaining 1 tsp (5 g) salt, black pepper, and paprika or cayenne if using. Mix well.
3. Heat the oil: In a large heavy skillet or Dutch oven, heat enough oil to reach about 1/2–3/4 in (12–20 mm) deep for shallow frying, or 2–3 in (5–7.5 cm) for deep frying, to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle immediately and brown within a minute.
4. Dredge the fish: Working in batches, lift fillets from the buttermilk, letting excess drip off, then press both sides into the cornmeal mixture to coat evenly. Shake off excess.
5. Fry: Carefully place fillets in the hot oil without crowding. Fry 2–4 minutes per side for small fillets (larger fillets may take 4–5 minutes per side), until golden brown and flaky inside. Maintain oil temperature between 325–350°F (160–175°C).
6. Drain and keep warm: Transfer fried fillets to a rack or paper towels to drain. If cooking multiple batches, keep finished fillets on a baking sheet in a 200°F (95°C) oven to stay warm and crisp.
7. Serve: Arrange on a platter, serve with lemon wedges and tartar sauce on the side. Enjoy immediately for best texture.