Golden Puff of Perch
Crispy, light, and irresistibly golden, the "Golden Puff of Perch" is your ticket to perfectly fried fish! This easy-to-follow recipe combines the mild, flaky texture of perch fillets with a delicate batter made from all-purpose flour, cornstarch, and the effervescence of cold sparkling water, ensuring a supremely airy crunch in every bite. Seasoned with aromatic garlic powder, salt, and pepper, the fillets are fried to perfection in hot oil, creating an outer coating that's golden and puffed while keeping the fish inside tender and moist. Topped off with a sprinkle of fresh parsley and served with zesty lemon wedges, this restaurant-quality dish is perfect for weeknight dinners or special occasions. Ready in just 25 minutes, this mouthwatering fried fish recipe is sure to become a family favorite—ideal for seafood lovers and fans of crispy, golden indulgences alike!
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Recipe Information
Ingredients
- 4 pieces Perch fillets
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 1 cup Cold sparkling water
- 4 cups Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Chopped fresh parsley
Instructions
Rinse the perch fillets under cold water and pat them dry with paper towels. Set aside.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
Crack the egg into the bowl and whisk until lightly combined. Gradually pour in the cold sparkling water while whisking to create a smooth, lump-free batter. Do not overmix; a few small lumps are fine.
Heat the vegetable oil in a deep pan or fryer over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct frying temperature.
Dip each perch fillet into the batter, ensuring it is completely coated. Let any excess batter drip off before gently lowering the fillet into the hot oil.
Fry the fillets in batches to avoid overcrowding the pan. Cook each fillet for 3-4 minutes per side, or until puffed and golden brown.
Using a slotted spoon or tongs, remove the fillets from the oil and set them on a plate lined with paper towels to drain any excess oil.
Garnish with chopped parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 435 mg | 9% | |
*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.
