Crispy Fried Perch

Method

• Step-by-step method for Crispy Fried Perch
• Pat the perch fillets dry with paper towels to remove excess moisture
• In a shallow dish, mix flour, garlic powder, paprika, onion powder, black pepper, and salt until thoroughly combined
• In a separate bowl, whisk together the egg and milk until blended and smooth
• Set up a dredging station: one plate with seasoned flour, one bowl with egg-milk mixture
• Dredge each perch fillet lightly in the seasoned flour, shaking off any excess
• Dip each floured fillet into the egg-milk mixture, coating both sides evenly
• Dredge the fillet once more in the seasoned flour to form a crispy outer layer, ensuring complete coverage
• Set coated fillets on a clean plate, spacing them apart so they do not stick together
• In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking
• Carefully place the coated fillets into the hot oil, ensuring they are not crowded in the pan
• Fry each side for 2–3 minutes or until golden brown and crispy, adjusting heat as necessary to avoid burning
• Transfer cooked fillets to a plate lined with paper towels to drain any excess oil
• Allow the fillets to rest for one minute for ideal crispness
• Serve the crispy fried perch immediately while hot
• Plating suggestion: Arrange the perch fillets overlapping on a warm plate, garnish with a sprinkle of extra paprika or fresh herbs if desired
• Serving suggestion: Pair with lemon wedges and a simple salad or light coleslaw for a balanced meal