David and I were both raised by River Folks and River Folks sure know how to cook up some fresh fried white perch!
I was practically raised on fried fish. My daddy grew up on the river and loved to fish. He would have fish fries and invite friends and family to help eat up a big catch. 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 everyone had at his shop on the farm. Goodness me, I sure do miss my daddy!
A few weeks ago, family of family gave us some fresh White Perch. David’s mama grew up on a river also, so he was practically raised on fried fish also. He and I agree that there was no other way we would want them other than fried in hot grease. So that is exactly what we did! Here’s how we fried them:
Heat oil in a deep fryer or large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F.
In a paper bag, pour in cornmeal, and season with salt and pepper.
Working in batches, dredge fish in cornmeal mixture. Roll the fish around shaking off excess.
Gently place 2 fish at a time in the hot oil, turning occasionally, until golden brown and cooked through; about 5 minutes.
Lay the fried fish on a serving platter lined with paper bags or paper towels to drain. Repeat and serve.
To go along with it we had some coleslaw that David’s sister made the weekend before, some french fries and cornbread.
To keep the smell out of the house, we used an electric deep fryer outside on the deck. Somehow, I think the fresh air makes the fish even better. With all that fried fish goodness, I couldn’t help but wonder if we might attract a bear that night…
Luckily, we didn’t!
Fried White Perch
Ingredients
- 4 cups peanut oil for frying
- 1 cup yellow cornmeal
- salt and pepper to taste
- 2 pounds white perch 6-8, cleaned, beheaded and gutted
Instructions
- Heat oil in a deep fryer or large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- In a paper bag, pour in cornmeal, and season with salt and pepper. Working in batches, dredge fish in cornmeal mixture. Roll the fish around shaking off excess.
- Gently place 2 fish at a time in the hot oil, turning occasionally, until golden brown and cooked through; about 5 minutes. Lay the fried fish on a serving platter lined with paper bags or paper towels to drain. Repeat and serve.
Nutrition
The Mountain Kitchen
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Hi Debbie, most people love fried fish I can not wrap my head around it though I have to bake all fish, sorry… I can not do OIL. I know you both enjoyed it-why? ‘Cause I just do! Go Girl! Cheryl.
You’re missing out, Cheryl! 😉
Ha-you might be right but my arteries 20 years from now won’t be clogged with oil and whatever else they say is bad eating and cooking with too much oil does over time to oneself?! I have a very conservative Doctor! HeHe but I am a good patient. I’ll let you two cook away with it from time to time and I’ll enjoy from afar. Nope, I do not even eat fried French Fries either! In fact, the smell of cooking oil makes me gag almost. I know Its me! Your FL Bud, Cheryl Hey Debbie you are going to love Sarah and her two web sites I know I do!!!
😉
Yum! This looks awesome!
Thanks, Sarah!
I just discovered your blog. Can’t wait to check out some more of your recipes. Thanks for following! 🙂
Everyone knows fish fried outside is better! Before the laws changed, we would catch fresh herring, clean them, and cook them right there on the bank (often while one was still fishing). Then you eat with one hand and hold the net with the other!
Yes, those were the good ole days! I have never been much on “herns” as we called them back home. Too boney for me. I like a meaty fish!