Southwestern Fried Perch Recipes

SOUTHWESTERN FRIED PERCH

Steps:

• Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat. In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes. , In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

PAN FRIED PERCH

Steps:

• Soak perch fillets in a bowl of ice water for half an hour. Rinse and pat dry with paper towels. In a shallow bowl, mix together flour, cornmeal, salt and pepper. Place 1/2-inch cooking oil in a deep skillet and preheat to 370 degrees F. Dredge fillets in flour mixture. Fry fillets until golden, turning once. Drain on paper towels.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

FRIED PERCH

Steps:

• Heat skillet fryer with hot oil.
• Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
• Coat filets with batter.
• Deep fry til golden brown. Approx 3 minutes per side.

BEER BATTERED PERCH - THE CLASSIC WISCONSIN FISH FRY

Steps:

• Add 2-3" of oil to a high walled skillet or fill a deep fryer. Heat oil to 375 degrees.
• Place 1/3 cup of flour in a bowl.
• Add 1 cup of flour and 1/2 tsp salt in a separate bowl and whisk in beer until the batter has a thin consistency that just coats the back of a spoon.*
• Dip the fillets in flour, shaking off the excess and then dip evenly in the batter.**
• Place battered fillets in hot oil, working in batches.
• Fry fish 2-4 minutes, or until it reaches golden brown. The fish will cook quickly inside so don't be afraid to judge the doneness solely by the color of the breading.
• Remove from oil and let drain on a cooling rack or paper towel prior to serving.
• Plate with French fries, coleslaw, buttered rye bread, tartar sauce for dipping and lemon wedge.

SOUTHERN FRIED PERCH

Steps:

• 1. In colander, place fish and season with the spices, let rest 30 minutes
• 2. in a bowl to dredge, mix egg and milk
• 3. in another bowl to dredge, mix flour, and corn meal mix
• 4. heat oil in fryer skillet or dutch oven, at least 3/4 " deep
• 5. dip fish pieces in egg mixture, then in the flour mixture, shake off excess, lay each pirce carefully in hot oil ( burner on med heat )
• 6. continue until all fish is in skillet. cook 10 minutes, turn each piece and fry another 10 minutes.
• 7. when fish is dark as you want, remove from oil to paper towel lined plate.