Say goodbye to fatty and tasteless fried fish - Instead, this simple recipe guides you through frying fish the right way for optimal flavor and texture.
Treat yourself and avoid frozen sticks. Grab fresh fish, ingredients from the grocery store, and bring back the tradition of frying fish on Friday nights
WHAT IS PERCH?
Lake perches are one of the most popular freshwater fish. As the name suggests, they are light orange/pink in color with darker stripes on the sides. They taste delicious and delicate, not fishy at all. You can buy them at most fish markets and grocery stores. They can be fished fresh in any of the Great Lakes!
Michigan is famous for its miles of coastline along the Great Lakes, and these lakes are home to an abundance of fish, including perch, walleye, and whitefish. For this reason, an old-fashioned fish fry is not only famous in our house, they are popular statewide, including churches that hold them as fundraisers
FRIDAY FISH FRY:
Fish on Fridays was a long-standing tradition in our family when I was going up in Michigan. My father used to catch fresh fish and bring it home to my mother to clean it and fry it for the family—I now brought that same tradition to my household for Dwayne and me. Dwayne had never eaten Perch fish until I introduced it to him. So now he's a pro at frying it for our family.
Tips to Make this Fried Perch
Use a heavy bottom pan or cast-iron skillet to fry the fish
Pat the fish dry before you dredge them.
If Possible, remove the bones from the fish.
Lightly press the breading onto the fish and shake off excess flour before adding it to the oil.
Coat the fish, then leave it alone for 10-15 minutes. The longer, the better. This will help keep the coating from falling off.
Use a cast-iron skillet or a heavy-duty frying pan
Do not fill the skillet more than halfway with oil.
Once the temperature reaches 350F, it's time to fry the fish.
1/2 Tsp Sweet Paprika
1 Tsp Old Bay Seasoning
1/2 Tsp Garlic Powder
1/2 Tsp Ground mustard
1 Tsp. Lemon Pepper
1 tsp White Pepper
1.5-pound Ocean Perch Filet
New Orleans Style Fish Fry
Season the fish with the season mixture. Set aside.
Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes.
Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the canola oil halfway.
Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately since the crispiness won't last very long