It’s hard to go wrong with breaded and fried fish. Crispy, savory, and easy to customize with condiments and spices, this lightly pan-fried perch recipe is an excellent way to enjoy heart-healthy protein produced right here in Michigan!
This recipe comes from Zach King from King’s Fish Market in Naubinway, MI. On July 24, 2026, visit the Mi Fresh Fish Fry in Escanaba to try this tasty dish for yourself! Mi Fresh Fish uplifts all fish produced in Michigan—whether from farmed or wild harvests—and whether destined for food, bait, stocking, fee‑fishing, or ornamental markets. The goal is to educate and bring awareness to Michiganders the many values of our local fisheries: food, fun, finance, function, and fellowship. Learn more at Mi Fresh Fish.
Pan-fried tavern perch
Ingredients:
- Yellow perch fillets
- 1 cup Italian breadcrumbs
- 1 egg
- 1 lemon
- Cooking oil
- Tartar sauce
Instructions:
- Heat a skillet over medium-high heat with 1-2 tablespoons of cooking oil.
- Pat your fish fillets completely dry with paper towels. Cut them into evenly sized pieces.
- Crack the egg into a bowl and scramble.
- Pour the Italian breadcrumbs into a separate bowl.
- Dip each perch piece into the egg and then thoroughly coat with breadcrumbs.
- Place coated fish into the hot skillet. Cook for 3-5 minutes on each side or until crispy and golden brown.
- Serve with tartar sauce and a lemon wedge.
Freshwater Feasts 