Deep-Fried Perch Fillets

Deep-Fried Perch Fillets

Nothing beats a feed of fresh perch fillets. Here’s Outdoor Canada‘s favourite way to flash ’em up.


  • Canola oil (for frying)
  • Boneless perch fillets, cleaned and dried
  • 1 large bowl all-purpose flour
  • Salt and pepper, to taste
  • 3 eggs, beaten
  • 1 large bowl milk
  • 1 large bowl cornflake crumbs
  • Lemon juice (to taste)
  • Tartar sauce


  • Heat oil in a cast-iron frying pan over a hot wood fire or a range set to medium-high (the oil is hot enough when it foams around a smidgen of bread).
  • Dredge fillets in flour seasoned with salt and pepper.
  • Pour eggs into bowl of milk, then submerge each fillet in mixture. Next, coat each fillet with cornflake crumbs.
  • Carefully add coated fillets to pan and cook until each side is golden brown. Remove from pan and season with additional salt and pepper, lemon juice and/or tartar sauce.
  • Serve with fried potatoes and corn.
Gord Pyzer

Gord Pyzer

Fishing Editor Gord Pyzer is widely regarded as Canada's most scientific angler. Known in fishing circles as Doctor Pyzer, he worked for 30 years as a senior manager with Ontario's Ministry of Natural Resources before devoting all his energies to fishing. A member of the Canadian Angler Hall of Fame, the award-winning writer is also an internationally sought out speaker, tournament angler and field editor with In-Fisherman Magazine and Television. As well, he co-hosts the Real Fishing Radio Show with Bob Izumi. Catch Gord on the Outdoor Journal Radio Show live every Saturday morning 8:05AM EST. If you're in southern Ontario, tune your radio to Sportsnet 590 The FAN AM or visit and listen live online.

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