Entree: United States – Great Lakes United States (Ohio) – Lake Erie Perch Fry

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 10 min

Total 52 min

Ingredients

- 1.5 lb (680 g) Lake Erie yellow perch fillets, skinless and pin-boned
- Kosher salt and black pepper, to taste
- 1 cup (120 g) all-purpose flour
- 3/4 cup (100 g) yellow cornmeal
- 1 tsp (5 g) garlic powder
- 1 tsp (4 g) onion powder
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 2 large eggs
- 1/4 cup (60 ml) milk or buttermilk
- 4 cups (950 ml) vegetable oil or peanut oil, for frying
- 1.5 lb (680 g) russet potatoes, cut into 1/3-inch (8 mm) fries
- 2 tbsp (30 ml) neutral oil (for tossing raw fries)
- 4 cups (340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/3 cup (80 ml) mayonnaise (for coleslaw)
- 2 tbsp (30 ml) apple cider vinegar (for coleslaw)
- 1 tbsp (12 g) granulated sugar (for coleslaw)
- Salt and black pepper, to taste (for coleslaw)
- 1/2 cup (120 ml) mayonnaise (for tartar sauce)
- 2 tbsp (30 g) dill pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 1 lemon, cut into wedges
- Malt vinegar or additional lemon wedges, for serving (optional)

Instructions

Short Description:
Crisp, golden-breaded Lake Erie yellow perch fillets fried and served as a full plate with hand-cut fries, creamy coleslaw, tartar sauce, and lemon wedges. This is the classic Ohio lakeside fry-house presentation made at home.

Regional Notes:
This version highlights fresh Lake Erie yellow perch and a cornmeal-forward breading typical of Ohio perch fries. Unlike generic fried fish, the recipe favors thin delicate perch fillets, a simple crunchy cornmeal-flour crust, and the traditional accompaniments (tartar sauce and coleslaw) served in Great Lakes fish fries.

1. Prep and mise en place: Rinse perch and pat dry, then season lightly with kosher salt and black pepper. Cut potatoes into 1/3-inch fries, rinse in cold water until water runs clear, then drain and pat completely dry.
2. Make coleslaw: In a bowl combine 1/3 cup (80 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) sugar, salt and pepper to taste. Toss with shredded cabbage (4 cups / 340 g) and shredded carrot (1 cup / 110 g). Refrigerate until service.
3. Make tartar sauce: Stir together 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 g) dill pickle relish, 1 tbsp (15 ml) lemon juice, 1 tsp (5 g) Dijon mustard, and 1 tbsp (8 g) chopped parsley. Season with salt and pepper. Chill until ready to serve.
4. Set up breading stations: In one shallow dish combine 1 cup (120 g) flour with a pinch of salt and pepper. In a second dish whisk 2 large eggs with 1/4 cup (60 ml) milk. In a third dish combine 3/4 cup (100 g) cornmeal with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp cayenne (optional), and 1 tsp salt.
5. Preheat oil: In a heavy Dutch oven or deep fryer heat 4 cups (950 ml) oil to 350°F (175°C). Use a thermometer and maintain 350–365°F (175–185°C) while frying.
6. Par-fry fries (first fry): Toss dried potato sticks with 2 tbsp (30 ml) neutral oil and a pinch of salt. Working in batches, fry potatoes at 325°F (160°C) for 3–4 minutes until soft but not browned. Drain on paper towels. Increase oil to 375°F (190°C) for final crisping later.
7. Bread the perch: Working a few fillets at a time, dredge fish first in the flour (shake off excess), dip into the egg wash, then press into the cornmeal mixture to coat evenly. Place on a wire rack while oil finishes coming to temp for fish.
8. Fry the perch: Fry fillets in batches at 350°F (175°C) for 2–4 minutes per batch, depending on fillet thickness, until golden brown and an internal temperature of about 145°F (63°C) or until flesh flakes easily. Do not overcrowd the pan. Drain on a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.
9. Finish fries (second fry): Return par-fried potatoes to 375°F (190°C) oil and fry 2–3 minutes until deep golden and crisp. Drain on paper towels, season with salt immediately.
10. Plate and serve: Divide fries, perch fillets, and a generous scoop of coleslaw among 4 plates. Add a ramekin of tartar sauce or spoon a dollop on the plate, garnish with lemon wedges and chopped parsley. Offer malt vinegar or extra lemon if desired.
11. Tips: Work quickly with perch (it’s delicate) and keep cooked batches warm and crisp in a single layer. If fish is very thin, reduce frying time and watch closely to avoid overcooking.