Low Sodium Beer Battered Perch
Indulge in the irresistible crunch and light, airy texture of this **Low Sodium Beer Battered Perch**, a healthier twist on a classic fish fry dish. Fresh perch fillets are cloaked in a savory batter made with sodium-free seasoning, light beer, and a touch of baking powder for the perfect crisp. The recipe avoids excessive salt without compromising on bold flavor, making it ideal for those watching their sodium intake. With just 15 minutes of prep time and a quick fry to golden perfection, this dish is both satisfying and easy to prepare. Serve with zesty lemon wedges and your favorite sides for a restaurant-quality meal at home! Whether you're looking for a heart-healthy dinner option or a delicious way to celebrate seafood, this recipe is sure to become a favorite. Keywords: low sodium, beer battered perch, crispy fried fish, low-salt fish recipes, heart-healthy seafood recipes.
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Recipe Information
Ingredients
- 4 pieces fresh perch fillets
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons sodium-free seasoning blend
- 0.25 teaspoon freshly ground black pepper
- 1.25 cups light beer
- 1 large egg
- 1 unit lemon, cut into wedges
- 4 cups vegetable oil for frying
Instructions
Begin by patting the perch fillets dry with paper towels to remove excess moisture. This ensures the batter adheres well to the fish.
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, sodium-free seasoning blend, and freshly ground black pepper. Whisk these dry ingredients together until well mixed.
In a separate bowl or large measuring cup, beat the egg lightly and then whisk in the light beer until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few small lumps in the batter are acceptable.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
Once the oil is heated, dip each perch fillet into the batter, ensuring a complete and even coating. Allow excess batter to drip off before carefully lowering the fillet into the hot oil.
Fry the fillets in batches, making sure not to overcrowd the pot, which can lower the oil temperature. Fry each fillet for about 4-5 minutes until golden brown and crispy, turning them halfway through if necessary.
Using a slotted spoon, transfer the fried perch to a plate lined with paper towels to drain any excess oil.
Serve the beer-battered perch with lemon wedges for squeezing over the top. Pair with your favorite sides, such as coleslaw or roasted vegetables.
Nutrition Facts
Calories |
9452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 961.5 g | 1233% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 0.9 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1546 mg | 33% | |
*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.
