Pan-Fried JOF Yellow Perch in Cracker Crumb Coating


  • 1 lb. thawed JOF  Yellow Perch fillets (Domestic or European)
  • 1 cup all purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 eggs, lightly whisked
  • 2 cups finely crushed soda cracker crumbs
  • 1/2 cup butter, plus 4 tbsp. for deglazing
  • 1 lemon, plus extra lemon wedges for serving

How to Cook

  1. Thaw JOF Yellow Perch fillets either overnight in refrigerator or under cold, running water.
  2. In 2 separate, shallow bowls, do the following:
    Bowl 1: Flour, salt and black pepper mixture plus paprika or other spices as desired
    Bowl 2 : Eggs-  lightly whisked.
    Bowl 3: Cracker crumbs or panko crumbs.
  3. Dip each fillet into the flour mixture, then the egg mixture and then the crumbs, coating each side of the fillet completely during each of these 3 steps.
  4. Heat a fry pan to medium high. Melt the 1/2 cup butter.
  5. Place a coated fillet in the hot pan and cook until golden brown (approx. 3 minutes per side).  Flip fillet to cook the second side.
  6. Remove fillet and drain on a paper towel before serving. Fry remaining fillets, adding butter to the pan between fillets if necessary.
  7. When all the fillets are cooked, add 4 tbsp. of butter to the hot fry pan and squeeze in the juice of 1 lemon. Stir the butter and juice to loosen the brown bits on the bottom of the pan.
  8. Plate the browned perch fillets and pour the hot sauce over them. Serve with lemon wedges. Enjoy!!
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