Fried Perch Or Small Bass
Crispy fried perch or small bass fillets with crunchy cornflake coating, perfect for seafood lovers seeking a flavorful, easy-to-make dish with a golden, crispy texture.
Ingredients
Instructions
- Dip dry fillets in evaporated milk and sprinkle corn flake crumbs on each side.
- Let sit for 10 to 15 minutes to dry.
- May be done ahead of time, 1 to 2 hours, and put in refrigerator until ready to cook.
- Fry at 380°F in an electric skillet in about 1 to 2 inches of oil until brown, about 3 to 8 minutes per side.
- Drain on paper towel.
Tips & Substitutions
For an extra crunch, consider substituting corn flake crumbs with panko breadcrumbs or crushed crackers. If you prefer a different flavor profile, add a pinch of smoked paprika or cayenne pepper to the milk for a spicy kick. Allowing the fillets to sit for a while helps the coating adhere better, ensuring a crispy texture after frying.
Serving Suggestions
Serve the fried perch or bass with a side of tartar sauce and a fresh lemon wedge for a zesty finish. This dish pairs beautifully with a Spinach-Beet Salad for a refreshing contrast. For a heartier meal, consider serving it alongside Oven Dirty Rice or crispy fries.
Storage & Reheating
Store any leftover fried perch or bass in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes to regain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Perch Or Small Bass contains roughly 10 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, frozen fish fillets can be used, but it's essential to thaw them completely and pat them dry before coating. This ensures the breadcrumbs stick well and the fish cooks evenly. Thaw the fillets in the refrigerator overnight or place them in cold water for quicker thawing.
What type of oil is best for frying?
For frying, a neutral oil with a high smoke point, such as canola or vegetable oil, works best. These oils allow for even cooking without imparting strong flavors to the fish. Avoid using olive oil as it has a lower smoke point and can burn during frying.
Can I make this dish in advance?
Yes, you can prepare the coated fish fillets ahead of time and store them in the refrigerator for up to 2 hours before frying. This allows the coating to set, resulting in a crunchier texture. Fry them just before serving for the best taste and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).