Dairy-Free Crispy Fried Perch Fillets
Experience the irresistible crunch of these Dairy-Free Crispy Fried Perch Fillets—a seafood dish that's perfect for anyone seeking a flavorful, dairy-free dinner option. Tender perch fillets are coated with a seasoned cornmeal and flour blend infused with paprika, garlic powder, and a hint of black pepper for maximum flavor. A clever egg replacer mixed with water and fresh lemon juice ensures a crispy, golden crust without any dairy. Served straight from the frying pan, these fillets pair beautifully with sides like coleslaw or a crisp salad, making them an ideal choice for a satisfying and allergen-friendly meal. Whether you’re hosting a seafood feast or craving a comforting dish, this recipe guarantees crispy perfection every time.
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Recipe Information
Ingredients
- 4 pieces perch fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup water
- 1 equivalent egg egg replacer
- 1 whole lemon, juiced
- 2 cups neutral oil (such as vegetable or canola, for frying)
Instructions
Prepare the perch fillets by patting them dry with paper towels and set aside.
In a shallow dish, combine the flour, cornmeal, garlic powder, paprika, ground black pepper, and salt. Mix thoroughly to ensure all seasoning is evenly distributed.
In a separate bowl, whisk together the water, egg replacer, and lemon juice until well combined. This mixture will act as the wet dip for the fillets.
Dip each perch fillet into the wet mixture, ensuring it is completely coated.
Dredge the wet perch fillet into the dry flour and cornmeal mixture, pressing gently to adhere the coating firmly. Shake off any excess coating and place the fillet on a plate.
Repeat the dipping and dredging process for all fillets until they are fully coated.
Heat the oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small piece of bread into the oil; it should sizzle and turn golden brown.
Carefully place the coated perch fillets into the hot oil, ensuring not to overcrowd the pan. Fry the fish in batches if necessary.
Fry each side of the fillets for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to turn the fillets if necessary.
Once cooked, remove the fillets from the oil and let them drain on a plate lined with paper towels to absorb excess oil.
Serve the dairy-free crispy fried perch fillets hot with your choice of sides, such as coleslaw or a fresh salad, and lemon wedges on the side for extra zest.
Nutrition Facts
Calories |
5652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.9 g | 627% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 3.3 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
