Fried White Perch {A Recipe From “River Folks”

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A southern classic recipe for fried white perch produces a flavorful golden crust on the outside with perfectly white flaky meat inside. From “River Folks”!

Whenever I smell fish frying in a pan, I’m instantly transported back to my childhood. There’s just nothing quite like a southern-fried fish, and fried white perch is one of our favorites.

Fresh-caught white perch are battered in yellow corn meal seasoned with salt and pepper, pan-fried until crispy and golden brown. This southern classic recipe for fried white perch produces a flavorful golden crust on the outside with perfectly white flaky meat inside.

Raised By “River Folks”

One thing about “River Folks,” they sure know how to fry up some fresh fish!

David and I were both raised by “River Folks.” His mama grew up in Tunis, North Carolina, right on the bank of the Chowan River. And my daddy was born and raised on the bank of the Meherrin River, a tributary to the Chowan about 10 miles or so upstream. So we both grew up eating and enjoying fried fish.

I was practically raised on fried fish. My daddy had fish fries all the time. After a good day of catching fish, he would invite friends and family to help eat the catch. And let me tell you, he enjoyed every minute of it. Not a single person would leave hungry from those fish fries.

Today whenever I eat fried fish, I cannot help to think of him and those wonderful fried fish he used to cook and the good times that everyone had at his shop on the farm. I sure do miss my daddy!

What Are White Perch?

A close relative of the striped bass, a white perch is a small silver-colored fish with a high domed back. White perch are notable game fish that live in brackish waters and freshwater tributaries along the East coast of the United States.

Learn more about White Perch HERE.

What If I Cannot Get White Perch Fillets?

If you can’t catch or find white perch fillets, many varieties of fish will work for this recipe. Substitute the perch fillets with pan trout, butterfish, croaker, spot, flounder, catfish, crappy walleye, and sunfish, to name a few. We love all of those too!

David and I agree that there is no other way we would want them other than fried in hot grease. So that is exactly what we do! However, we don’t like to smell up the house with fried food, so we use an electric frying pan outside, like this one. Somehow, I think the fresh air makes the fish even better.

A few weeks ago, we were able to get our hands on some fresh-caught white perch while going down to Southampton County to visit my mama. We brought them back and treated our neighbor, who had never had white perch, to a classic southern meal like we grew up on. With all that fried fish goodness, I couldn’t help but wonder if we might attract a bear that night…

Let us show you how we fried perch!

Ingredients Needed for Fried Perch

• Frying Oil: We like peanut oil for frying because it has a high smoking point. Use your oil of preference such as canola oil or vegetable oil.
• Corn Meal: Yellow corn meal provides a nice uniform crispy crust on the fish. You can use flour if you don’t have corn meal, but the skin won’t be as crispy.
• Seasoning: Keep it simple! Salt and pepper to taste.
• Fish: white perch 6-8, cleaned, beheaded and gutted. (Reference substitutes above)

How To Prepare Fried White Perch

Pour about 1 to 2 inches of oil into an electric frying pan or large cast-iron skillet. Heat the oil over medium-high heat until a thermometer registers 350 degrees F.

Meanwhile, pour the corn meal into a paper bag or shallow bowl and season with salt and pepper to taste. (shake the bag or whisk the mixture in the bowl well)

Working in batches, dredge 3 to 4 fish at a time into the corn meal mixture. Roll the fish around, shaking off excess. This works best if the fish are still a little damp.

When the oil is nice and hot, gently dip 2 to 3 fish at a time in the hot oil. Do not overcrowd the pan. The fish need room to cook. Turn the fish occasionally, and fry until they are golden brown and cooked through about 5 minutes.

Lay the fried fish on a serving platter lined with paper towels to drain. Repeat the process until all the fish have cooked.

Serve warm with tartar sauce and french fries on the side.

What Do I Serve With Fried Fish?

• Easy Coleslaw
• Apple-Cabbage Slaw
• Potatoes Au Gratin
• Low-Carb Cauliflower Creamed Spinach 
• Corn Zucchini Orzo Salad
• Adult Mac and Cheese
• Classic Wedge Salad With Blue Cheese Dressing

I love how wonderful memories come flooding back with certain foods you eat. Don’t you?

p.s. This is an awesome recipe for Fish Fridays!