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Southwestern Fried Perch Recipe

Southwestern Fried Perch Recipe photo by Taste of Home

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This is one of my favorite ways to prepare perch. Taco seasoning and cornmeal make the coating zesty and unique.

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Southwestern Fried Perch Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 envelope taco seasoning
1 pound lake perch fillets
1 egg, lightly beaten
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
3 tablespoons canola oil

Directions

Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat.
Place the egg in a shallow bowl. In another shallow bowl,combine cornmeal and flour. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes.
In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 serving (3 pieces) equals 326 calories, 13 g fat (2 g saturated fat), 155 mg cholesterol, 705 mg sodium, 25 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Southwestern Fried Perch in Taste of Home June/July 2006, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Southwestern Fried Perch

Southwestern Fried Perch

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(1-1) of 1 reviews

Reviewed on Jan. 07, 2012 by Twofeet

Awesome Recipe! Made this with the Grilled Prosciutto Asparagus for my family and it turned out to be a hit! The only thing was I doubled the recipe and would have needed an additional pkg of Taco seasoning(total of 3) since the fish soaks up alot when shaking in bag, otherwise will give this one 5 Stars!!!