Fried Perch Recipe

Cooking Direction

• In a small bowl, combine the lemon juice, salt, pepper, parsley & soy sauce. Add perch and let marinate for 10 minutes. Add oil to a deep fryer and eat oil to a high heat of 360F.
• Take three disposable pie tins, in one place the flour, the next place the eggs & in the last one breadcrumbs. If desired, you can season the bread crumbs with salt, pepper & parsley.
• Bread your Perch by dipping the perch into the flour, eggs, breadcrumbs. Make sure each fillet is completely covered in breadcrumbs. Drop breaded fillets into the hot oil and fry them until they float and are golden brown.
• Mix together all Cucumber Tarter ingredients until thoroughly combined. Set aside to serve with fish. Place fish & tartar on a plate and garnish with parsley & lime wedges.

Cooking Tips

• For best results, use a digital thermometer whenever frying to ensure your frying temperature is correct.
• You should have enough egg wash and breading leftover to make up to another pound of fish if desired.

Serving and Storage

• This can be served as an English-style fish and chips.
• Fried perch can be stored for up to 3 days.