Cracker-Coated Fried Perch
Submitted by dode
Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minUp in the Great Lakes region, a good fried perch is practically a religion. This version does it right with a cracker crust that fries up shatteringly crispy.
Lake perch fillets get dipped in an egg and milk wash, then coated in butter-flavored cracker crumbs seasoned with garlic salt, oregano, tarragon, and black pepper. Pan-fried in oil until golden on both sides, the coating stays crunchy while the fish inside stays flaky and moist.
No deep fryer needed. Just a skillet and about 30 minutes.
Kitchen Tips
- Butter-flavored cracker crumbs (like Ritz) give the coating a rich, buttery flavor that regular breadcrumbs can’t match. Crush them fine for the best coverage.
- Pat the perch fillets dry before dipping. Wet fish won’t hold the egg wash, and the crumbs will slide right off.
- Don’t crowd the skillet. Give each piece of fish space so the oil stays hot and the coating crisps instead of steaming.
- A squeeze of lemon and a side of tartar sauce is all you need to make this feel like Friday night at the fish fry.
Ingredients
Directions
In a shallow bowl, beat eggs and milk.
In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper.
Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs.
Heat oil in a skillet over medium heat.
Fry fish for several minutes on each side.
Comments