Brought to you by Steelhead Food Co.
Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but with a flaky texture.
Here is an easy recipe to follow compliments of: agoudalife.com
BEST FRIED PERCH
Fried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!
This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture.
TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel.
STEP ONE - BREADING THE FISH:
In bowl #1 whisk the egg and cold water together.
Add the cracker meal or batter to a second shallow bowl.
Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated.
FRYING THE FISH:
Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides.
HOW TO FRY FISH WITHOUT A DEEP FRYER:
If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.
Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.