Herbed Lake Perch

Herbed Lake Perch

Makes 4 servings


  • 1 cup flour
  • Salt and pepper to taste
  • 4 tsp paprika
  • 2 tsp dry rosemary
  • 1 tsp dry oregano
  • 4 large eggs
  • 2 pounds fresh lake perch fillets
  • 3 cups bread crumbs
  • 6 tbsp butter
  • 1/2 cup vegetable oil
  • Lemon wedges


  1. Mix together the flour, paprika, rosemary, oregano salt and pepper in a bowl. Beat the eggs in another bowl. Place bread crumbs in a third bowl.
  2. Dip each fish fillet in the flour mixture then in the eggs, and then roll it in bread crumbs.
  3. Heat the butter with the oil in a large skillet over medium-high flame. Fry the fillets a few at a time, without crowding the pan, until golden brown. This will only take about a minute or so. Drain the finished fillets on paper towels and keep them in a warm oven until all the fillets are done and ready to serve.
  4. Serve with lemon wedges. Tartar sauce is optional.