Lake Erie perch
Q: My outdoorsy friends gave me a pack of Lake Erie perch fillets as a gift. I hear they're delicious, but I'm not familiar with cooking or frying fish. What do I do with it?
A: You eat that stuff - it's delicious!
Don't fret - perch is a cinch to prepare! If you have any experience with breading and frying anything, this recipe will be very familiar to you. And if you don't, here's the step-by-step instructions on how to fry perch.
You'll be placing breaded perch in hot oil, so be familiar with frying safety. Here's a few safety tips to get you started:
- The oil will get very, VERY hot!
- So will the cast-iron skillet. Do not grab the skillet handle with your bare hands!
- Watch out for splattering oil.
- Do not overheat the oil.
- Use metal tongs or a slotted spoon to add and remove fish.
- Have a lid for the pan and baking soda ready in case of grease fire.
Grease fires are not normal fires. Never throw water on a grease fire! Turn off the heat source and smother the fire by cutting off its supply of oxygen with a lid or baking soda. Research frying safety before trying this recipe. This article mentions what to look out for, like boiling and smoking cooking oil, and how to put out a grease fire.
You Will Need...
For this recipe, you will need:
- a cast-iron skillet
- vegetable oil
- pair of tongs or a slotted metal spoon
- paper towels
- 3 containers for breading individual fillets
Begin by Removing the "Y" Bone
Though cleaned and deboned, home-prepared fillets like perch usually still have one small bone in them called the Y-bone. Why? Well, because when you remove this bone, your fillet makes a "Y" shape.
Begin preparing the perch by removing the Y-bone from the fillets. The small bone is in the center of the bottom of the fillets and can be felt by gently bending the fish and rubbing your thumb up along the center, starting from the bottom. You'll feel the bone go about halfway up the fillet. Using a sharp fillet knife, cut the bone out by slicing it out in a long triangle shape along both sides of the bone. What we're left with is a "Y" shaped fish fillet, which is now ready to prepare for frying!
Frying Perch in Hot Oil
Carefully place breaded fish into hot oil using metal tongs or a metal slotted spoon. Be gentle, as splashing the oil could cause burn or fire!
Be Prepared for Hot, Quick Frying!
Before beginning, read through the recipe closely to prepare. The oil is hot, it needs to be watched closely for signs of overheating, and the frying time is very quick. Once the oil is hot enough for frying the process goes very fast. Bread all fillets before starting and have a paper towel lined plate ready to hold the cooked fillets as they need removed from the skillet.
Serve it Up! The Fried Perch Sandwich
Perch can be baked, battered, or breaded, but there's nothing that matches the tasty satisfaction of a fried perch sandwich. With a crunchy breading, delicate white fish texture and mild flavor, breaded fried perch is an easy please. If you're cooking perch, try this Great Lakes recipe for a delicious dinner delight!