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Deep Fried Perch

Prep Time:2 Hours
Cook Time:4 Minutes

Nutritional Information

This recipe calls for Lake Perch, however any type of fish can be used.


  • hot sauce of choice, as desired
  • 2 pounds fresh lake perch fillets
  • 1 cup flour
  • 1 cup corn meal
  • Fresh cracked black pepper
  • Peanut or vegetable oil, for frying


  • 1. Season the buttermilk with the hot sauce to desired spiciness. Submerge the crappie fillets in the mixture and allow them to soak in the refrigerator for two to four hours.
  • 2. Dump the flour and corn meal into a baggie or bowl. Season to taste with salt and pepper. Mix it up to thoroughly mix the dry ingredients and set aside.
  • 3. After marinating, drain the fish. Add the fish to the dry mix bag in small batches. Shake the bag to give the fillets an even coating of the flour/corn meal mixture and continue with the rest of the fish.
  • 4. In a cast iron dutch oven preheat the oil to 350º F. Carefully slide in your fish and fry to a golden brown about 2-3 minutes. Serve with cajun tartar sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828