Ocean or lake perch are smaller delicate tasting fish. Today I'm frying fillets in much the same manner I would fry other fish like catfish. I enjoy the crispy result that the cornmeal provides.
Nothing is really more simple than fried perch and you don't actually need to provide any breading. Many just dust it in flour and pan fry it in a mix of butter and olive oil. Today however I'm 'breading it' with a bit of cornmeal. You can also use panko bread crumbs in this recipe. I usually serve 2 fillets per person but if you have big eaters you may want to make much more. When I was young I could easily eat 6 pieces myself.
Purchasing: White perch comes from both the ocean and the lake. Fresh water perch tend to be smaller and have an even more mild taste. But both are quite good and neither has a strong taste so purchase whatever is available. Yellow perch are also quite good and are actually 'true perch' where the white variety are a type of temperate bass. But it's likely your fish monger or grocer will just label them as ocean or lake perch. If they look and smell fresh, they will be good for cooking. Frozen perch when sold in vacuum packaging, also tends to be very good. Simply thaw in the refrigerator 12 hours in advance.
Ingredients (3-4 servings)
6-8 perch fillets
1/3 cup flour
1 egg
1/3 cup milk
1/2 cup cornmeal
1-2 tablespoons Old Bay seasoning*
4-6 tablespoons canola oil
*You can substitute your favorite seasoning as you prefer
Instructions
Rinse the boneless perch fillets and lightly pat dry. To prevent curling you can make small slices in the edge of the skin side of the fillet. I usually skip this but some prefer it. Perch has a very thin, edible skin so do not attempt to remove this. You will not know it is there when eating the perch.
Set three pie plates or other dishes for the breading process side-by-side. In the first, place your flour, in the second your egg and milk whisked together, and the third your cornmeal mixed with the seasoning. Place an empty plate or platter at the end of the line to hold your breaded perch. Set your plate of rinsed perch fillets next to the flour.
Dredge a single fillet in the flour shaking off any excess with one hand (dry hand). Place it into the egg/milk mixture and using your other hand (wet hand) to turn and coat it. Lift and let excess liquid drain slightly and place into the cornmeal mixture. Using your dry hand push some cornmeal over the wet side of the fillet and then turn it to coat fully. Lift with the dry hand and let any excess fall away. Set on plate/platter and repeat with other fillets until all are coated.
Cover with plastic wrap and refrigerate the coated fillets for 15-30 minutes. Place a wire rack over a cookie sheet and cover with two layers of paper towels. Preheat oven to 170F degrees (warming).
In a large skillet (stainless still or cast iron) heat the oil until it reaches a temperature of 350F-375F degrees. I like about a quarter-inch of oil in the pan. Use a thermometer to check the temperature. If it is not hot enough the fish will soak up the oil. If it is too hot, the fish will burn. Place the fish into the skillet, in several batches if necessary, and gently fry 2-3 minutes on the first side. Turn and fry another 2 minutes until the fish are golden brown. Gently remove the fish to the paper towel lined baking sheet. Fry any additional fillets and add more oil as needed making sure to preheat it if you do. Place the fried fish in the oven to stay warm until all are cooked and ready for serving.
Serve with or without condiments like tarter sauce or malt vinegar.
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