White Perch in Beer Batter

There’s nothing fancy about this recipe, and that’s exactly what makes it so good.

Whole white perch get a squeeze of lemon, then a dip into a beer batter spiked with cornmeal for extra crunch, dill (or tarragon if you prefer), and a hit of smoky paprika.

Fried in a cast iron skillet with lard until the coating goes shatteringly crisp and deep golden, these fish are the kind of thing you eat standing at the stove before they even make it to the table.

Simple, honest, and exactly what a fresh catch deserves.

Pro Tips

• Make sure the beer is cold when you mix the batter. Cold beer creates a lighter, crispier coating because the carbonation stays active longer.
• Let the battered fish drip for a second before placing it in the hot skillet. Excess batter pools in the pan and makes things soggy.
• Use lard if you can find it. It fries at a high temperature without smoking and gives the crust a flavor that vegetable oil just can’t match.
• Don’t crowd the skillet. Cook two fish at a time so the temperature stays high and the batter crisps up properly.