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Feisty Fried Perch or Bass


  • Fresh or unthawed yellow perch fillets or small or cut up pieces of bass about 1/4 or 1/2 lb. per person
  • Canola oil for fryer
  • Eggs
  • Milk
  • All purpose flour
  • Crushed saltine crackers I use my cuisinart to crush pretty fine I use a whole box, leftover crumbs will keep if stored.
  • Feisty Fish Rub


  • Set up a “breading” station by making your first dipping mixture in a shallow pan with sides. (I use a pie pan).
  • Mix and beat together approximately 3 eggs and ? cup of milk. In the second pan flour, and the third is the mixture of cracker crumbs and rub.
  • Premix the crumbs and rub to be able to see color change in the crumbs. (about 1/4 – 1/2 cup per box crushed, adjust to individual zesty taste)
  • Fill your fryer as instructed with oil and set on highest temperature. (375-400 degrees)
  • Dip the fillets in the milk/egg mixture, then in the flour, then back in the egg mixture and NOW back in the cracker/rub mixture. (It’s sometimes difficult to judge how much of egg mixture, flour, crumbs you’ll need per meal preparation. I add to each station when necessary.)
  • Once done, drop the breaded fillets in fryer and when golden brown, place on a platter with paper towels.
  • Then serve, and watch the smiles of fish eating satisfaction!!