Crispy Batter-Fried Perch with Homemade Tartar Sauce

Perch is one of those fish that tastes like home — light, mild, flaky, and naturally sweet. And when it’s battered and fried to a deep golden crisp? It’s next-level.

This recipe takes you through making a light, bubbly batter, perfectly seasoned fillets, and a side of homemade tartar sauce that puts anything from a jar to shame. Whether you’re cooking up your own catch or buying fresh filets, this one’s a winner.

📝 Ingredients

🐟 For the Fish:

🐟 1½–2 lbs yellow perch fillets, skin removed, patted dry
🧂 Salt & black pepper
🌾 ½ cup all-purpose flour (for dredging)

🥣 For the Batter:

🌾 ¾ cup all-purpose flour
🌽 ¼ cup cornstarch
🧂 1 tsp salt
🧄 ½ tsp garlic powder
🌶️ ¼ tsp paprika or cayenne
🍺 ¾ cup cold beer (or sparkling water for alcohol-free version)
➕ Optional: 1 tsp baking powder (extra puff)

🫒 For Frying:

🥄 Vegetable oil, for deep frying (canola or peanut oil works best)
🌡️ Recommended: Oil thermometer for accuracy

🌿 For Homemade Tartar Sauce:

🥒 ½ cup mayonnaise
🥒 2 tbsp finely chopped pickles or cornichons
🧅 1 tbsp minced shallot or red onion
🌿 1 tbsp fresh dill or parsley, chopped
🍋 1 tsp lemon juice
🧂 Salt & black pepper, to taste

👨‍🍳 Instructions

1. 🧂 Season & Prep the Fish

• Pat fillets dry with paper towels.
• Lightly season with salt and pepper on both sides.
• Dredge in plain flour and shake off the excess — this helps the batter stick.

2. 🍺 Make the Batter

• In a large bowl, whisk together flour, cornstarch, salt, garlic powder, paprika.
• Slowly add cold beer or sparkling water, whisking until smooth.
• Batter should be thick but pourable. Chill for 10–15 minutes.

🧠 Colder batter = crispier crust.

3. ♨️ Heat the Oil

• Fill a deep skillet or Dutch oven with 2–3 inches of oil.
• Heat to 350–365°F (175–185°C).
• Maintain steady temp while frying — too hot = burned, too cold = soggy.

4. 🐟 Fry the Perch

• Dip each floured perch fillet into the batter, letting the excess drip off.
• Carefully lower into the hot oil.
• Fry in small batches, 2–3 minutes per side, until golden brown and crisp.
• Transfer to a wire rack or paper towel-lined tray.

🚫 Don’t overcrowd the pan — it drops the oil temperature and ruins texture.

5. 🥣 Make the Tartar Sauce

• In a bowl, mix mayo, pickles, shallots, lemon juice, and herbs.
• Season to taste. Refrigerate until ready to serve.

6. 🍋 Serve & Garnish

• Plate the perch with lemon wedges, tartar sauce, and optional sides like coleslaw, fries, or potato salad.
• Sprinkle with flaky sea salt and fresh parsley for presentation.

🍽️ Serving Suggestions

• Classic: Serve with hand-cut fries and lemon
• Fresh: Plate over greens with vinaigrette
• Hearty: Serve with mac & cheese or baked beans
• Summer-style: Serve in a sandwich roll with tartar + shredded lettuce

📦 Storage & Reheating

❄️ Fridge: Store leftover fillets in a sealed container for up to 2 days
🔥 Reheat: Use an oven or air fryer at 375°F for 8–10 minutes (stays crispy)
⚠️ Don’t microwave: It makes the coating soggy

💬 FAQ

Q: Can I use frozen perch?
Yes — just thaw and dry thoroughly before battering and frying.

Q: Can I substitute the beer?
Absolutely. Use cold sparkling water, soda water, or club soda.

Q: Can I bake instead of fry?
For baked fish, skip the batter and use a breadcrumb or cornmeal coating instead.

🧠 Pro Tips

🔪 Cut fillets to equal size for even frying
❄️ Keep batter in fridge between batches
🌡️ Use a thermometer — don’t eyeball oil temp
🧊 Freeze raw battered fish individually for later frying