I love a good fish fry and here in Wisconsin, there is always a great supper club around the corner to get the greatest perch. Served with coleslaw, potato salad, and rye bread is the tradition. Don’t forget the Old Fashioned- it’s a necessary drink with the fish fry!
Making the fish fry at home is fun and rewarding, because the fish we cook, we caught ourselves. This pan-fried perch recipe is inspired by the many supper clubs here and the love of fresh fish!
Print Recipe
Pan fried Perch
Equipment
- Large cast iron skillet
Ingredients
- 1 cup Milk
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup Olive oil
- 2 lbs Fresh perch
Instructions
- Gather all ingredients. You will need 2 bowls for breading the fish. Place fish in one bowl and pour milk over the fish.
- In the second bowl, mix together the flour, salt, and pepper.
- Heat olive oil in the skillet over medium heat. Once oil is hot, begin breading fish.
- Remove one perch from milk at a time and place in flour. Cover perch on all sides and shake off excess flour.
- Place in hot skillet and continue breading and placing in skillet until the skillet is full, about 4 per batch.
- Fry fish for about 4 minutes on each side, or until breading is a dark golden color. Place on wire rack or paper towel lined plate and continue with batches until finished. Can be placed in a 100 degree oven, covered with foil to keep warm while other batches are cooking.
- Serve with potato, coleslaw, rye bread, and an Old Fashioned!
Notes
Serve with
Tartar sauce
Fresh rye bread
Onion slices
cole slaw
potato salad
relish tray
Old Fashioned
