White Perch is a small fish that is native to the American Atlantic coast and can be found in brackish waters as well as the Great Lakes. The White Perch is not actually a perch but is a member of the bass family. It’s considered a panfish, an easily cooked specie that commonly fits inside of a frying a pan. Perch is generally fried because the meat doesn’t hold up well to other methods. The flavor of white perch is similar to that of striped bass: mild but with a more delicate, white meat. Traditionally, they are roasted whole in the oven or pan fried. The flesh of the white perch has a delicate flavor and a white, flaky texture.
WHOLEY PAN-FRIED PERCH
- 1 bag Wholey White Perch Fillets, thawed
- 1 cup White Flour
- 2 tbsp. Paprika
- 1 large Egg, beaten
- 1 cup Milk
- ½ cup Butter
Mix the flour, paprika and salt in a shallow bowl. Mix the egg and milk in another bowl. Dip the fillets in the egg mixture and then dredge in the flour mixture to evenly cover both sides. Heat the butter in a large pan over medium-high heat. Place the fillets in the pan and cook until each side is golden brown, about 5 minutes per side. Remove the fillets from the heat and place on a plate lines with a paper towel to remove excess butter. Serve with a lemon wedge.
Thaw: Remove from packaging and allow fillets to thaw in refrigerator for 8-12 hours in a drip-proof container. From frozen, remove the protective water glaze under slightly warm tap water for 2 minutes and follow desired recipe. Once thawed, use immediately. Do not refreeze after thawing.
BAKE: Pre-heat oven to 450 F. Thaw and rinse fillets. Pat dry. Place fish on a greased baking dish. Cover fillets lightly with oil or butter and season to taste. Cover with sauce or wrap in greased oil. Cook for approximately 10 minutes per ½ inch of thickness.
MICROWAVE: Place fillet in microwave-safe container. Cook on high for 3-5 minutes, let stand for 2 minutes. Cooking times may vary depending on microwave.