Best 5 Fried Lake Fish Recipes
When you're in the mood for a delicious, crispy fried fish, you can't beat lake fish. The delicate flavor and flaky texture of lake fish make it the perfect choice for frying. Whether you're using bluegill, crappie, perch, or another type of lake fish, there are many different recipes you can use to create a mouthwatering dish. Here are a few tips to help you get started:
Here are our top 5 tried and tested recipes!
SAUTEED LAKE PERCH
Steps:
- Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CRISPY FRIED FISH
Steps:
- In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
- In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
- In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 69.3 g, Cholesterol 95.3 mg, Fat 24.4 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 3.4 g, Sodium 832.7 mg, Sugar 4.6 g
FRIED LAKE FISH
This perch recipe couldn't be simpler: Season, sear, and you're done.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Season fish fillets with salt and pepper and dust with flour.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown. Gently turn fish and continue cooking, just until cooked through and fish flakes when pierced with the tines of a fork, 3-4 minutes more.
- Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter.
FLASH-FRIED LAKE PERCH ROLLED IN CORNMEAL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.
MOM'S FRIED FISH
Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.-Julie Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts :
Tips for Frying Lake Fish:
- Choose a firm-fleshed fish, such as perch, walleye, or bass. Avoid softer fish, such as trout or salmon, as they will fall apart during frying.
- Clean the fish thoroughly before frying. Remove the scales, fins, and entrails. Rinse the fish inside and out with cold water.
- Pat the fish dry with paper towels to remove excess moisture. This will help the fish to crisp up when frying.
- Season the fish with salt, pepper, and any other desired spices. You can also use a pre-made fish fry mix.
- Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the skillet. Canola oil and vegetable oil are good choices.
- Carefully place the fish in the hot oil. Do not overcrowd the skillet, or the fish will not cook evenly.
- Fry the fish for 3-5 minutes per side, or until it is cooked through and golden brown. The fish is done when it flakes easily with a fork.
- Remove the fish from the skillet and drain on paper towels.
- Serve the fried fish immediately with your favorite sides, such as tartar sauce, coleslaw, or french fries.
Conclusion:
Frying lake fish is a delicious and easy way to enjoy fresh fish. By following these tips, you can fry lake fish that is crispy on the outside and tender on the inside. So next time you have some fresh lake fish, give frying it a try!
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