Flash-Fried Lake Perch Rolled In Cornmeal

  • Yield: 4 servings
Save Recipe

Ingredients

2 lbs. lake perch

3 qts. light cooking oil for frying

kosher salt

freshly ground black pepper

2 cups buttermilk

4 cups cornmeal

Directions

  1. Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.

Memphis Cornmeal Battered Cod

Cornmeal Battered Trout

Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish

Southern Cornmeal-Crusted Catfish