Fried Perch

5 from 6 votes

This is an incredibly easy recipe for fried perch. It takes less than 10 minutes to have these on the plate and they couldn’t be more delicious!

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 135kcal

Cost $1

Mix spices with flour.
¼ cup flour, 1 teaspoon lemon pepper, 1 teaspoon celery seed, ½ teaspoon salt
Dry perch fillets well with paper towel.
1 pound fresh perch
Dredge in flour mixture.
Dredge second side and shake off excess.
Melt butter in cast iron pan. Add filets. Don't crowd the pan.
Once browned, carefully flip perch to second side.
Flip and brown that side. Sprinkle with lemon juice and a freshly cracked black pepper. Serve immediately.

Filet fish well so you reduce the risk of choking on bones.
After fileting, soak fish in very cold water with a bit of salt for about 5 minutes.
Fresh perch freezes very well. With smaller fish, I usually add a bit of water to the bag to reduce the risk of freezer burn.
Fish will freeze for at least six months.
Leftovers will last 2-3 days refrigerated.
I don’t usually reheat leftovers. We eat them cold but you can reheat in the microwave for just a minute or so, so that they don’t overcook and get tough.
When frying the perch, use a very hot pan and brown them for only about 2-3 minutes per side, depending on the size of the fish.
Serve with lemon wedges, tartar sauce, cocktail sauce or hot sauce.
Many fresh fish will work with this easy fish fry recipe, including; white perch, crappie, sunfish, catfish, flounder and the like.
Add a pinch of cayenne pepper to the flour mixture for an added kick.