Fried Perch

"Crispy tender fried perch."
photo by a user photo by a user
Ready In:


  • 1 lb perch fillet
  • 1 cup flour
  • 1 cup cornmeal
  • 16 ounces light beer
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons Old Bay Seasoning
  • 1 cup oil


  • Heat skillet fryer with hot oil.
  • Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
  • Coat filets with batter.
  • Deep fry til golden brown. Approx 3 minutes per side.

Questions & Replies

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  1. This is the lightest and crispiest batter ever. Absolulely delish.One problem, my husband doesn't want to take me to fish fry anymore, he likes this better!!!
  2. Pretty good, but the batter seemed thin and created too much. I think I'd try decreasing the amount of beer next time, and make less overall. Nonetheless, dinner was great. Thanks.
  3. I had the beer on hand (for the beer batter bread), so a can went into this. Very nice batter. This made quite a bit, so I put some aside prior to putting the fish into it. Honestly, I bet that you could pull out some of the batter while it is still quite thick and make hush puppies out of it. This was also good on mozzarella sticks. Thank you Lisa! BTW, this was used for a pan fry and not a deep fry.
  4. We tried the recipe with half a cup of flour, half a cup of cornflour and 8oz beer for about 500g perch and it was perfectly adequate. I live in Australia and was unable to find the Old Bay seasoning so we substituted some cinnamon & nutmeg.
  5. I joined the crowd and also used buttermilk. I used only half the recipe for a pound of fish, but found the batter to be perfectly seasoned.


  1. Great recipe! Simple and very tasty. I replaced the beer with milk only cause I'm allergic to yeast but cornmeal makes the best batter. Thanks for posting!


I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking. I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream! So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.
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