Entree: United States – Michigan — Great Lakes United States – Great Lakes Perch Fry

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) perch fillets, boneless and skinless, trimmed
- 1 cup (130 g) all-purpose flour
- 3/4 cup (105 g) yellow cornmeal
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2.5 g) smoked paprika or sweet paprika
- 2 large eggs
- 1/3 cup (80 ml) whole milk
- 1 cup (120 g) panko breadcrumbs (optional for extra crispness)
- Vegetable oil for frying, about 4 cups (950 ml) depending on pan depth
- 4 medium russet potatoes, about 2 lb (900 g) total, for fries
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar
- 3 cups (270 g) green cabbage, thinly sliced
- 1 medium carrot, peeled and grated (about 3 oz / 85 g)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) sour cream or plain yogurt (optional for creamier slaw)
- 1 tbsp (15 ml) lemon juice, plus extra lemon wedges to serve
- 1/4 cup (60 g) dill pickle relish
- 2 tbsp (30 g) chopped fresh parsley (divided)
- Salt and pepper to taste

Instructions

Short Description:
A classic Great Lakes–style perch fry: lightly breaded local perch fillets fried crisp and served with creamy tartar sauce, hot hand-cut fries, and a crisp cabbage slaw for a complete main-course fish fry meal. Bright lemon wedges finish the plate.

Regional Notes:
This Michigan Great Lakes version centers on locally caught yellow perch—smaller, flaky fillets that are breaded in a simple flour/cornmeal mix and shallow/deep fried for a light, crisp crust. Unlike generic fish fries that often use cod or haddock, the flavor and texture of lake perch and the customary tartar sauce and lemon are signature to this regional variation.

1. Prepare tartar sauce: In a small bowl combine 1/2 cup (120 g) mayonnaise, dill pickle relish, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) chopped parsley, 1/4 tsp (1 g) salt and 1/8 tsp (0.5 g) pepper. Stir, cover, and chill until serving.
2. Make slaw: In a bowl toss sliced cabbage and grated carrot with 1/2 cup (120 g) mayonnaise, 1 tbsp (15 ml) white vinegar, 1 tsp (4 g) sugar, 1 tbsp (15 ml) sour cream (if using), 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Mix, adjust seasoning, cover and refrigerate to let flavors meld.
3. Prepare fries: Cut russet potatoes into 1/3- to 1/2-inch (8–12 mm) sticks. Rinse in cold water until water runs clear, then soak in cold water 20–30 minutes to remove excess starch. Drain and pat completely dry with towels.
4. Heat oil for frying fries: In a heavy 3–4 qt (3–4 L) Dutch oven or deep skillet, heat 2–3 inches (5–7.5 cm) of vegetable oil to 325°F (160°C) for the first fry. Working in batches, fry potato sticks 3–4 minutes until soft but not colored. Remove to a wire rack or paper towels. Increase oil heat to 375°F (190°C) for final crisping later.
5. Set up breading station: In one shallow bowl whisk eggs with milk. In a second bowl combine flour, cornmeal, paprika, 1 1/2 tsp (7.5 g) salt and 1/2 tsp (1 g) pepper. If using panko, place in a third bowl.
6. Bread the perch: Pat fillets dry. Dredge each fillet in the flour/cornmeal mix, dip into the egg wash, then press into panko (if using) or back into the flour/cornmeal to coat evenly. Shake off excess and place on a tray.
7. Fry the perch: Heat oil for fish to 350–360°F (175–180°C) in a clean heavy skillet or keep same oil adjusted after fries. Fry fillets in batches 2–3 minutes per side (thicker pieces may need 3–4 minutes) until golden brown and fish is opaque and flakes easily (internal temp ~145°F / 63°C). Transfer to a wire rack over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.
8. Finish fries: Return pre-fried potatoes to the hot 375°F (190°C) oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with salt.
9. Plate and serve: Divide fries, perch fillets, and a generous scoop of slaw among 4 plates. Spoon tartar sauce into a small ramekin per plate or drizzle lightly over fish. Garnish with remaining chopped parsley and lemon wedges. Serve immediately while hot and crisp.
10. Leftovers and notes: If using frozen or previously frozen perch, pat extra dry and keep batter cold for best results. For a lighter meal, swap fries for boiled new potatoes or a buttered corn side typical in lakeshore kitchens.