Amazing Perch Fish Fry

Sunday, April 17, 2011
Perch is a delicious fish to eat just about anyway, we just love it coated in flour, crackers and fried.

Perch is a white, flaky varietyand similiar to walleye, pike, crappie, in the freshwater world of fishing.

Although you can use just about any kind of fish we prefer perch fresh when we can catch it but haddock, seabass, and of course walleye (any northern fish will be great for this recipe).

The lemon butter-crusted topping is so delicious, and what makes the flavors unforgettable.

If you love seafood you may also like to try our Baked Lemon Dill Chilean Sea Bass

If you're a fisherman then you've probably had this or at least know what perch is, we just love it.

Scroll down and print off the recipe to give it a try.

Firm Fish

Since this recipe can be air fried, pan-fried, or baked, we suggest which fish work well and hold up the best.

A fresh catch is always best, but when purchasing and using a frozen brand, we always thaw the firm blot dry before we cook it.

We find the haddock, cod, snook, redfish and heartier fleshy fish works best when substituting.

Seasonal fresh fish markets or online is always the best choice to try and find perch if you can't find it.

fried panko coated fish filets

Ingredients You Will Need:

  • perch
  •  oil
  • lemon zest
  • salt, pepper, cayenne
  • water
  • egg 
  • breadcrumbs
  • flour
  • granulated garlic powder, dried parsley

grated lemon for fish

Other Tips and Suggestions

  1. for seafood allergies use chicken or turkey breast
  2. other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper
  3. use only fresh lemon zest and juice
  4. frying: Heat the oil in a pan on the stovetop. Fish must be dipped in hot oil in flour, egg, and breadcrumb on both sides. Fry fish in hot oil flipping once for around 4 minutes on each side depending on the thickness.
  5. air-fry: preheat the fryer to 400 degrees. Spray the basket with cooking oil. Air fry the fish for 15 minutes or until the fish flakes easily
  6. baked: coat the fish and place it into a greased baking pan. Preheat the oven to 400 degrees and oil spray the top of each filet. Bake until fish flakes easily around 20 minutes.

Other Favorite Seafood Recipes

Pan-Seared Sea Bass Medley

Seafood Medley

Stuffed Shrimp and Crab Flounder

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Perch is a Northern Fish

This perch can easily be baked, just coat it and add it to a baking pan and spray it with cooking oil.

If you love a crunchy coating this is one of our family favorites and again very versatile since you can use this same coating on chicken or another meat if you are allergic to fish.

Remember if you can't get perch use this recipe for whatever freshwater fish you catch it's great!

Amazing Perch Fish Fry

Amazing Perch Fish Fry
Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 11 MinTotal time: 21 Min
This is a northern fish we just love and fried it's really delicious in this flour and cracker coating.


  • 1 lb fresh or frozen perch or other white fish filets (if frozen squeeze out excess water)
  • 1 package per pound of ground ritz crackers or club crackers
  • 1/4 cup (seasoned) flour add seasoning below and mix together
  • 1/2 teaspoon each of granulated  garlic powder, dried parsley, kosher salt, ground pepper, and lemon zest rind
  • 1 well egg beaten with 1/4 cup water
  • 1-gallon size plastic bag
  • Optional: for spicy add 1 teaspoon of cajun seasoning or a pinch of cayenne ground pepper to the flour


  1. In a food processor place, the cracker and pulse till it makes fine crumbs pour into a large gallon-size plastic bag set aside
  2. Coat and eat a piece of fish with seasoned flour.
  3. Dip the fish into the egg then shake the fish into the bag of cracker crumbs.
  4. After all, the fish is coated completely, heat the oil then fry it in hot oil till crispy and brown on both sides.
  5. This takes around 4 to 5 minutes, the fish is thin and cooks quickly.

Nutrition Facts



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perch fish recipes, fish fry recipes, how to cook perch, northern fish recipes
fish fry, perch recipes

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Try Some Other Traditional Favorite Holiday Meals

The Story of 7 Fishes 2009


  1. Great Post. Love your Palm sunday pictures ... Your fish looks great and I'm sure tastes just as good. Love the memories of your grandmother ... they remind me of my mom!

  2. What an appetizing idea breaded fish with crackers. It looks great. Bye, have a good Palm Sunday

  3. The finished shot made me want to head to the kitchen and fry up a batch for breakfast. This coating will be tried soon.

  4. Gosh, I would love to have some of this. I love eating fried food, I just don't like preparing it at home. So out the door I will go sometime this week and get me a fish fry.

  5. I LOVE LOVE LOVE fried fish! And I especially love that you used crackers for the coating. This looks so good. :)

  6. Wonderfully inspiring post! I've never used crackers for the coating but I can see that I'm going to have to try looks very crispy!

    My older brother used to fold & tie my palm frond into a cross like yours. He's been gone now almost 20 years (died waaaay too young & on my birthday, too!) Thanks for dredging up that fond memory as well as dredging up that yummy looking fish.


  7. Believe it or not my dad made fish with a Ritz cracker breading. Everything tastes better when its covered in RItz.

  8. I am old enough to remember that every Friday was meatless. Now it is all I can do to get through Lent!
    You had to buy Holy Water? Ours was free at Church.
    Have a very blessed Holy Week and glorious Easter!
    Here from Seasonal Sunday

  9. Lydia, Fabulous post! I'm with Big Dude...I'm ready to scrap the usual morning fare and fetch the cast iron skillet. Only thing is, I'll need to visit the fish market. Good thing dinner is yet to come. Thank you for the recipe!

  10. Hope you're having a blessed Palm Sunday! This fish fry is great :) I'll have to try it with some mahi mahi or should work fine with any white fish, right?

    Thanks for sharing!

  11. The idea of a cracker crumb coating sounds delicious. The fish look great. Enjoy your Palm Sunday.

  12. Perch is really good and walleye even better! I haven't eaten either of these fresh since I was a kid and now I'll be wishing for it I'm sure :) Beautiful Palm Sunday to you!

  13. This is beautifully done - perfectly fried - all crackly and light brown with lightness waiting underneath. I love the idea of the cracker crumb.

  14. My Grandpa used to do the same thing with the palms and holy water! Too funny. I never had perch - it looks wonderful! Will have to pick it up if I ever come across it.

  15. Sounds like a beautiful and blessed Palm Sunday dinner. I loved reading about your grandma. We would sit at the kitchen table and make Crosses out of the Palms. The memories tug at the heartstrings. Blessings, Catherine xox

  16. My Aunt Mimi used to bring us fish like this that she bought from carts on the street when we were kids. Thanks for that memory :)

  17. Growing up in Ohio Lake Erie perch is the big fish of choice. Your fried fish looks great :)

  18. Hope you had a joyful Palm Sunday. It's so difficult to believe that the holy week has officially begun!

  19. Beautifully prepared, so glsd you were able to find a fav fish frozen, they are beautiful fillets. Wonderful recipe and love the use of ritz :)

  20. Love love fried fish. I'm glad you were introduced to a new fish that you've fallen in love with, and I'm even happier you were able to find some at your local market, frozen or not, good fish is good fish :) Looks great!

  21. This is a lovely post! This fish looks and sounds wonderful and delicious, Claudia. I hope you and your family have a beautiful holiday week!

    Hugs & Happy Blessings,
    Tammy xx


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