Fried Perch
Ingredients
Directions
Prepare
Clean the perch, removing the heads.
Prepare the perch similarly to smelts.
Fry
Heat oil in a frying pan.
Fry the perch until golden brown, as they take longer to cook than smelts due to their size.
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
- Is the main protein, cooked whole once cleaned and with heads removed.
- Oil
- Conducts heat to the fish, cooking it quickly and browning its surface.
The step that matters
Frying the perch until golden brown. Perch are larger than smelts and take longer to cook through. Frying them too briefly can leave the centre undercooked, while frying too long at high heat can dry out or burn the outside.
“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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