Gluten-Free Crispy Fried Perch Fillets
Delight your taste buds with these Gluten-Free Crispy Fried Perch Fillets, a savory dish that combines tender fish with a crunchy, golden crust that's perfect for anyone avoiding gluten. With a flavorful blend of spices like paprika, garlic powder, and onion powder, these perch fillets are coated in gluten-free flour and breadcrumbs for a satisfying crunch in every bite. Quick to prepare in under 30 minutes, this easy recipe is ideal for weeknight dinners or casual gatherings. Served with zesty lemon wedges and fresh parsley, these fried fillets pair beautifully with crisp slaw, roasted veggies, or your favorite dipping sauce. Whether you're catering to dietary restrictions or simply crave a gluten-free indulgence, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Perch fillets
- 0.5 cup Gluten-free all-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 0.25 cup Milk
- 1 cup Gluten-free breadcrumbs
- 2 cups Vegetable oil
- 1 for serving Lemon wedges
- 2 tablespoons Fresh parsley
Instructions
Rinse the perch fillets under cold water and pat dry with paper towels.
In a shallow dish, combine the gluten-free flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another shallow dish, whisk together the eggs and milk until smooth.
Pour the gluten-free breadcrumbs into a third shallow dish.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of bread in the oil—it should sizzle and turn golden brown within a few seconds.
While the oil is heating, coat each perch fillet in the flour mixture, shaking off any excess.
Dip the flour-coated fillet into the egg mixture, ensuring it is well coated.
Dredge the fillet in the gluten-free breadcrumbs, pressing gently to adhere.
Once the oil is ready, carefully place the coated perch fillets into the hot oil, cooking in batches if necessary to avoid overcrowding.
Fry the fillets for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach at least 145°F (63°C).
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the crispy fried perch fillets hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
5316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.1 g | 574% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4535 mg | 197% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.1 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 415 mg | 32% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1779 mg | 38% | |
*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.
