Deep Fried Perch Food

FRIED PERCH RECIPE

Steps:

• Preheat the oil in the fryer to 375°. Line a plate or platter with wax paper then set aside. This same plate will be lined with paper towel for the fried fish.
• If the fish filets are connected like a 'butterfly', cut in half so you have two filets then rinse and dry fish using a paper towel.
• Prepare a breading station: Bowl #1 whisk the egg and water together. Bowl #2: add the cracker meal.
• Working with one filet at a time, dip in the egg wash letting any excess drip back into the bowl then dredge lightly in the cracker meal then set on a plate repeating until all the fish is coated.
• Gently place the fish in the preheated oil adding as many as the fryer will hold. Cook 2-3 minutes watching closely until the desired golden color.
• As you remove the fish from the deep fryer, let the oil drain in the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away.

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.

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.

CRACKER-COATED FRIED PERCH

Steps:

• In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Dip the perch in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork.

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.

KETO FRIED FISH - BREADED & CRUMBED

Steps:

• Heat your deep fryer to 180C/355F.
• Crack the egg into a bowl and whisk well.
• In another bowl, add the almond flour, parmesan, parsley, lemon zest, salt, and pepper. Mix well.
• Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish. (For a thicker crust, dip the breaded fish into the egg and breading a second time).
• Gently add the fish to the hot oil. Cook for 4-7 minutes, until golden brown and cooked through.
• Drain off the excess oil.
• Serve with Keto Coleslaw, lemon wedges, and Keto Tartar Sauce.

DEEP FRIED PERCH

Steps:

• 1. In a large bowl combine the flour, eggs, milk, and butter and blend until smooth. 2. Dip fish into batter and coat all sides; then deep-fry in hot oil (350°F) until golden brown. 3. Remove and dry on paper towels.