How to Cook Perch 

I learned how to cook perch because they are the most popular where I grew up in Ohio. This fish is one of the favorite all around that area. This is probably because they can be caught by lure fishing, which is common in all the small lakes and streams.

All my family learned how to cook perch as this fish was sometime favored when having an outdoor fish fry. When my grandfather was alive, he would have fish fries with loads of perch almost every weekend throughout the summer. Of course I was almost too young to remember these but as far back as I can remember those were the talk of the area. Everyone loved the delicious mild white meat of the perch that was cooked.

Some people hold fish fries right on the banks of a fishing stream as they fish with friends. This offers a festive way of cooking and eating fish freshly caught by the members of your party. Have a large iron kettle with hot oil ready on an open fire for when the fish are cleaned. After the fish is fried, have some hush puppies ready to fry in the hot oil; these go well together. Salads or fresh vegetables can be prepared ahead of time and made readily available in a cooler.


Beat together 1 cup milk and 1 egg until well blended. In another bowl combine 2 cups cornmeal, ½ cup flour, 1 teaspoon salt and ¼ teaspoon pepper. Dip perch or other fish into the egg mixture and them roll in the cornmeal mixture. Carefully drop into the hot oil to fry until lightly brown.


  • 2 Cups cornmeal
  • 1 Teaspoon salt
  • 2 Teaspoons baking powder
  • 1 Finely chopped onion
  • 1 Cup milk

Mix all ingredients thoroughly together. Shape into small balls and fry in hot oil until light brown. Serve with fish.

Some of the fish and seafood that are suitable for frying are bass, butterfish, carp, catfish, clams, cod, eel (parboil for 10 minutes first), flounder, haddock, halibut, mackerel, perch, pickerel, pike, salmon, shad, smelt, trout, weakfish and whiting. A tartar sauce, lemon butter sauce, Creole sauce or hollandaise are all good to serve with fried fish.

OVEN FRIED FISH is a great perch recipe

When you learn how to cook perch you will find many of the recipes can be substituted with any of your favorite frying fish.

Preheat oven to 350F degrees. 

Grease a baking dish. Season fish lightly by sprinkling it with salt. Dip fish into milk and then roll into fine bread crumbs (not cracker crumbs). Place in the baking dish. Place a couple slices of bacon over the top of the fish. Bake for 20 to 30 minutes or until the fish flakes when touched with a fork.


This yeast fish batter with beer is great for frying when you are learning how to cook perch. This makes a light and crispy crust. Pat fish dry before dipping so batter will adhere.

  • 2 Cups flour
  • 2 Beaten eggs
  • 1 Can beer
  • 1 Package dry yeast
  • ¼ Cup warm water

Combine yeast with warm water; set aside.
Combine and mix flour eggs and beer; stir in yeast mixture.
Blend well and dip dry fish in batter and cook quickly in hot oil.


Spicy Fried Perch RecipeHow to Cook Perch
  • 1 Pound perch
  • 1 Egg
  • ½ Cup milk
  • ¼ cup hot sauce
  • 1/3 cup yellow cornmeal
  • 1/3 cup flour
  • ½ Teaspoon salt
  • ½ Teaspoon paprika
  • ¼ Teaspoon chili powder
  • Vegetable oil 

Combine egg, milk and hot sauce in a bowl; blend well.

In another bowl combine cornmeal, flour, salt, paprika and chili powder; mix well.

Heat about 2 tablespoons oil in a heavy skillet over moderate heat.

Dip the fish in the milk mixture; coat fish with cornmeal mixture.

Place fish in single layer in hot skillet; cook for 5 minutes.

Carefully turn fish over; fry 5 minutes longer until fish is brown and flakes easily.

Drain on paper towels.


  • 6 to 8 Perch fillets
  • ¼ cup melted butter
  • Oregano
  • Basil 
  • Thyme
  • Black pepper
  • Garlic powder
  • Lemon juice

Preheat oven to 375F degrees; coat baking tray with nonstick spray.

Place fish on baking tray; coat each piece of fish with melted butter.

Sprinkle fish with oregano, basil, thyme, pepper and garlic to taste.

Bake until fish flakes when tested with a fork.

Squeeze a dash of lemon juice on top to serve.


  • 2 Pounds perch fillets
  • Hot sauce
  • 1 Cup buttermilk
  • 1 Teaspoon hot mustard
  • 2 Teaspoons salt
  • 2 Teaspoons Cajun seasoning
  • 2 Teaspoons black pepper
  • 2 cups cornmeal
  • Oil

Rinse fish and pat dry; coat to taste with hot sauce and set aside.

Combine and blend buttermilk, mustard, salt, Cajun seasoning and pepper in a shallow dish.

Dip fish in wet mixture then roll in cornmeal; fry in hot oil until golden brown.


  • 1 Pound perch fillets
  • 1 Package (10 ounces) broccoli spears
  • ½ Cup cooked shrimp
  • 1/3 Cup finely chopped onion
  • 1 Clove minced garlic
  • 2 Tablespoons butter
  • 1 Can (10 ½ ounces) cream of mushroom soup (Not diluted)
  • 2 Tablespoons dry white wine
  • 1/8 Teaspoon dry tarragon (Crushed)

Preheat oven to 350F degrees.

Cook broccoli in water (No salt) until tender; drain and set aside.

Sauté shrimp, onion, and garlic in butter until onion is tender; stir in soup, wine and tarragon.

Place a portion of broccoli on each perch fillet; roll up and secure with toothpick.

Arrange in “spoke fashion” in round 1 ½ quart casserole dish.

Pour soup mixture over the fish rolls; bake for 30 minutes.

Serves 4.


Learn how to cook perch in the oven with delicious flavor.

  • ¾ cup milk
  • 2 Teaspoons salt
  • Dash Tabasco
  • Dash garlic powder
  • Dash rosemary
  • ½ Cup crushed corn flakes
  • ½ Teaspoon paprika
  • Dash dry mustard
  • Dash chili powder
  • Tablespoon grated Parmesan cheese
  • 2 Tablespoons chopped fresh parsley
  • 1 ½ to 2 Pounds perch filets
  • Cooking oil

Preheat oven to 500F degrees; grease shallow metal baking pan.

Combine and mix milk, salt, Tabasco, garlic and rosemary in shallow dish.

In another dish combine corn flakes, paprika, mustard, chili powder, cheese and parsley.

Dip each piece of perch in milk mixture; roll in crumb mixture and arrange in prepared pan.

Bake 12 to 15 minutes until brown and fish flakes easily; serves 6.


Learn how to cook perch, flounder, haddock etc with this (supposedly) recipe for Long John’s fried fish.

  • 1 ½ cups flour
  • 1 Package dry yeast
  • 1 Egg
  • ½ Cup hot water (Not boiling)
  • ½ Teaspoon salt
  • 1 Cup beer

Mix flour and yeast together in mixing bowl.

In another bowl combine egg, hot water and salt; add beer.

Combine and mix liquid mixture with the flour yeast mixture.

Dip fish filets in the batter and drop immediately into hot oil.

NOTE: Pat fish dry with paper towels; batter sticks better.