Fried Perch
Ingredients
Directions
Skin the perch, leaving the heads on.
Heat oil in a frying pan.
Fry the perch until golden brown, as they take longer to cook than smelts.
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
- Firm white flesh that holds its shape and turns flaky when fried.
The step that matters
Frying the perch until golden brown. Perch are thicker than smelts and need more time in the hot oil. Frying until golden brown means the flesh is cooked through, while the surface browns through the Maillard reaction, which adds flavour and colour.
“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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