Favorite Lake Perch Preparation
Hey! Some may recall that I often lament not having lake perch here and being jealous of those who do have it at their fingertips. Well, guess what I found at WF? Lake perch! Package states it’s from Canada. While certainly not as good as fresh, I will take my chances. What’s your favorite recipe? I’m thinking church basement fish fry here…..
-
-
I really cannot recommend although I have had a lot of really good lake perch. Everything I have ever cooked or had that enjoyed was with some sort of premade shore lunch batter mix.
I have had a lot of church basement meals in my life and they have been awful and what i dislike about food, so… -
Sheila, As many of those that we are able to enjoy it is a fish that is simply lightly floured in Drakes or your favorite and deep fried. My simple suggestionComment
-
Let me tell you a little story.
From the time I was 9 or 10 my dad and I would go on a weekend fishin' trip every Spring. We'd camp, fish, and eat fresh fish. One of the places we went was Back Bay which straddles the VA/NC line. There was a private boat launch and bait shop we used and the owner would would let us camp on his land. One day my dad cooked too many fish, (mostly largemouth bass), and so he took a plate to the launch for the owner. He didn't really want the fish 'cause he always had more than he could eat, but he took 'em anyway. About 30 min later he walked down to where we were camping and asked my dad for the recipe. Here it is:
finely ground white conrmeal
salt and pepper to taste
mix
coat fish
fry fish
That's it.
We made that trip every year for almost 20 years, and the only time we didn't make it was the Spring I was in Vietnam.Last edited by RonB; August 16, 2026, 06:09 AM.Comment
-
My standard fish fry is 2 eggs beaten with a fork, 2 tbs of water, and two tbs of Lawry’s seasoned salt mixed with them. Dip the filets in egg wash then yellow cornmeal. Deep fry it until it floats. Serve with tartar sauce. I have a killer tartar sauce recipe if you need one.Comment
-
I don't remember much other than catching the fish as a kid (what fun!) but I think dad used a blend of flour and cornmeal with S&P along with an egg and milk wash for frying. Brings back memories! Cornmeat might be good too
Comment
-
2 ways
1 season fish with salt and let sit in fridge uncovered a couple hours, dip in buttermilk then pancake mix and deep fry. (Favorite for walleye)
2 soak in buttermilk and bourbon overnight. Remove and season with Cajun seasoning, and extra black pepper. Toss in a 3 to 1 cornmeal to flour dredge...again deep fry.(favorite for catfish)Last edited by texastweeter; August 17, 2026, 05:47 PM.Comment
-
I prefer the fish to be scaled and gutted and leave the tails on. Oh they crisp up so nice in the fryer. You do have to deal with the bones, but at least to me, it is worth it.Comment
Comment