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Pan Fried Perch

Course Fish
Keyword fish, pan-fried, perch
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 pound lake perch fillets*
  • 1/2 cup Parmesan cheese
  • 1/2 cup bacon-flavored crackers, crushed
  • 1/2 cup cornmeal
  • 1/2 teaspoon garlic salt
  • 1 teaspoon creole seasoning
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1/2 cup beer, room temperature
  • 1 to 2 cups vegetable oil

Instructions

  • Rinse fish in cold water; pat dry.
  • In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt, creole seasoning and pepper. In another bowl, beat eggs and beer, dip fish in the egg/beer mixture, then gently roll in the crumb mixture.
  • In a cast iron skillet, heat oil. Fry fish in hot oil for 5 to 7 minutes or until fish flakes easily with a fork. Drain fish on paper towels.

Notes

*Note: You can substitute; catfish, walleye, bluegill, crappie, or lake trout for the perch.