Our Lake Erie wild caught yellow perch is a tasty choice.  Often referred to as the chicken of the lake, perch fillets are perfect for a Friday night fish fry.

Here is  a quick recipe for pan fried yellow perch with a tasty home made tarter sauce.

  • 12 Yellow Perch fillets (about 1 pound)
  • 1 1/2 cups Panko bread crumbs (available in store)
  • 1/2 cup flour
  • 2 teaspoons of Rufus Teague seasoning  (available in store)
  • 2 eggs
  • canola oil for frying

Beat two eggs in a shallow bowl.  Mix the flour and Rufus Teague seasoning in a separate shallow bowl.  Pour the panko bread crumbs into an another separate bowl.  Arrange the bowl in order of flour mixture, eggs then panko crumbs.

In a large cast iron pan (non stick surfaces are not ideal for pan frying fish, but will work in a pinch) then coat the bottom of your pan with canola oil and turn the range to medium heat.  Let the oil come up to temperature (approx. 365°f)

Start to apply the coating on the fish by dipping the fillets in the flour than the egg and finally the panko.  Place the breaded fillets in the hot oil careful not to crowd the pan.  Cook for about 3 minutes on each side.

Easy Peasy right?

Tartar Sauce

  • 1/2 cup good mayonnaise
  • 2 tablespoons small-diced pickles or cornichons
  • 1 tablespoon Champagne or white wine vinegar (available in store)
  • 1 tablespoon capers
  • 1 teaspoon coarse-grained mustard (available in store)
  • Pinch kosher salt (available in store)
  • Pinch freshly ground black pepper

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.