Fried Perch
Ingredients
Directions
Prepare
Scale and clean the perch like any pan fish.
Dip the cleaned perch in the beaten egg.
Coat the perch with cracker crumbs.
Fry
Fry the coated perch in boiling lard until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Perch
- Forms the main dish; its flesh cooks through in the hot fat while the coating browns.
- Egg
- Binds the cracker crumbs to the fish so the coating stays attached during frying.
- Cracker crumbs
- Form a crisp, golden coating that browns quickly in hot fat.
- Lard
- Conducts heat evenly around the fish and drives browning and crispness in the coating.
The step that matters
Frying in boiling lard. The fat must be hot enough to crisp and brown the crumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy; if too hot, the outside burns before the fish cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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