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Southwestern Fried Perch Recipe

Southwestern Fried Perch Recipe

This is one of my favorite ways to prepare perch. Taco seasoning and cornmeal make the coating zesty and unique.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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