Cracker Crusted Lake Perch

12 filets—about 1 pound

1 cup finely crusted saltine crackers

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. paprika

1/2 cup milk

2 eggs

Oil for frying

Combine crushed crackers and spices in a small bowl, mix well. Combine milk and eggs in another bowl and beat well. Remove skin from the filets and wash with cold water. Dry filets with paper

towels. In a large frying pan, heat the oil, 1/4 inch deep, to 375’

Dip one by one, the filets into the milk/egg mixture. Then press each side into the cracker spice

mixture to coat. Carefully place filets into the hot oil. Fry until golden brown on both sides.

Hint: when ‘breading’ something for frying, let the food rest for a bit—it helps ‘set’ the coating.

When draining fried foods —use a cooling rack (like for cookies) on a cookie sheet lined with paper towels and put the fried food on the rack to drain. Draining fried fish/fried foods directly on paper towels—the food is ‘sitting’ in the oil absorbed by the towels.

Recipe from the Lake Michigan Angler website:

Actions: E-mail | Permalink |
Submit Your Recipe

Fishing Reports

We are pleased to offer Great Lakes Fishing reports from local captains, guides, and fishermen. Click here to find out when and where the fish are biting!

Event Standings

Have you participated in a recent tournament or are you wondering where you stand? Click here to see our event standings.

Advertise With Us

Contact us today for advertising specials, promotions, and link exchange information.