Fried Perch

Oxmoor House
4 servings


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9 pan-dressed freshwater perch (about 3 pounds)
1 tablespoon salt
3/4 teaspoon pepper
3 eggs, beaten
3 tablespoons milk
1 1/2 cups cornmeal
Vegetable oil
Cocktail sauce or tartar sauce


Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine eggs and milk in a medium mixing bowl. Dip fish in egg mixture; roll in cornmeal.

Fry in deep hot oil (375°) until fish are golden brown. Drain well on paper towels. Transfer fish to a warm serving platter, and serve immediately with cocktail sauce or tartar sauce.

Created date

February 2010