Fried Perch with Coleslaw & Oven Fries
I didn’t grow up fishing, but I have rapidly learned that time spent on the water is always worth it.
We are extremely lucky to have a dock off our property that perch and trout absolutely love to hang out around. Every once in awhile we get a magic evening where the perch practically launch themselves at us.
Almost every day we walk down and toss a line in the water - it’s become a ritual and a way to take a break during a busy day.
I used to think it was a pain to clean them until I learned how to do it - that makes the catch all the more fun! Lots of recipes say to do a light flour-only coating and fry, but honestly? If you’re going to deep fry something it better be damn good because I hate the smell of deep frying in the house! I love to make it crunchy.
If you’re working from fish filets instead - simply cut them into even size pieces and go from there!
We fish all year round - sunrise, sunset, even on rainy days! Mostly perch and trout, although the lake is well known for it’s bass.
Serves 2
Ingredients
Fried Perch
8–12 small perch, cleaned
½ cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp kosher salt
½ tsp black pepper
1 large egg
2 tbsp milk
1 to 1½ cups plain or panko breadcrumbs
Neutral oil for frying - should be about 1-2” deep in the pan you’re using without crowding the fish (or work in batches)
Lemon wedges, for serving
Greek Yogurt Coleslaw
2 cups shredded Napa or green cabbage
1 cup shredded red cabbage
2 cups chopped romaine
1 large carrot, grated
1/2 crisp apple, julienned
1/8 cup raisins
2 green onions, sliced
2 tbsp chopped fresh dill
Dressing
1/2 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Juice of ½ lemon
1 tsp honey or maple syrup
1 tbsp olive oil
½ tsp garlic powder
Salt and pepper to taste
Crispy Oven Fries
1-2 medium russet potatoes
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper
Instructions
Prepare the Fish
If you’re using pre-cleaned fish filets - cut into even size sticks or chunks!
Using fresh caught fish - Remove the heads and guts from the perch.
Trim away the anal fin, make a cut along the backbone, and remove the backbone (yank it from the tail towards the head). Peel the skin off by hand. Leave the fish whole or separate into fillets if you prefer.
Make the Coleslaw
Whisk together the Greek yogurt, Dijon, vinegar, lemon juice, honey, olive oil, garlic powder, salt, and pepper.
Combine the cabbage, carrot, apple, raisins, green onions, and dill.
Just before serving, fold in the romaine and toss everything with the dressing.
Bake the Fries
Preheat the oven to 450°F.
Cut the potatoes into fries and soak them in cold water for about 30 minutes.
Drain and dry thoroughly.
Toss with olive oil, paprika, garlic powder, salt, and pepper.
Spread in a single layer on a baking sheet.
Bake for 20 minutes, flip, then continue baking another 15-20 minutes, until golden and crisp.
Meanwhile get the oil heating for the fish (it needs to reach 350º and be an inch or two deep depending on the thickness of your fish).
Season with a little extra salt while hot.
Fry the Fish
Pat the perch dry.
Season lightly with salt and pepper.
Dredge in seasoned flour.
Dip in beaten egg.
Coat in plain or seasoned breadcrumbs, pressing gently so they adhere.
Let the breaded fish rest for 5–10 minutes.
Fry at 350°F for about 1½–2 minutes per side, until golden and crisp.
Drain on a wire rack and season immediately with a little extra salt.
Serve with fresh lemon wedges.
Serve
Pile the crispy perch alongside the oven fries and a generous helping of coleslaw. Finish everything with plenty of fresh lemon wedges.
I did a healthier tartar sauce of greek yogurt, dill, and diced pickles on the side.
NOTE
I save the fish head and bones for stock or you can dig a deep hole (12” or deeper) and bury in your garden as a great fertilizer! I didn’t have time to make stock in winter so I planted some near our apple tree and boy is she happy this summer!
