Herbed Lake Perch

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Jerry Minnich is a Midwestern author who knows—and writes about--how to enjoy the good life. His subjects include gardening, dining out, sports and family travel. This recipe is adapted from Jerry’s “North Woods Cottage Cookbook” (Trails Books).


  • 1 cup flour
  • salt & pepper to taste
  • 4 teaspoons paprika
  • 2 teaspoons dry rosemary
  • 1 teaspoon dry oregano
  • 4 Organic Valley Large Eggs
  • 2 pounds fresh lake perch fillets
  • 3 cups bread crumbs
  • 6 tablespoons Organic Valley Butter
  • 12 cup vegetable oil
  • lemon wedges


1. Mix together the flour, paprika, rosemary, oregano salt and pepper in a bowl. Beat the eggs in another bowl. Place bread crumbs in a third bowl.
2. Dip each fish fillet in the flour mixture then in the eggs, and then roll it in bread crumbs.
3. Heat the butter with the oil in a large skillet over medium-high flame. Fry the fillets a few at a time, without crowding the pan, until golden brown. This will only take about a minute or so. Drain the finished fillets on paper towels and keep them in a warm oven until all the fillets are done and ready to serve.
4. Serve with lemon wedges. Tartar sauce is optional.

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