Fried Perch is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cleaned perch that's egged, breaded and fried before being served with melted butter sauce or anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Perch.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
293. INGREDIENTS.—Egg and bread crumbs, hot lard.
Mode.—Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready some boiling lard; put the fish in, and fry a nice brown. Serve with plain melted butter or anchovy sauce.
Time.—10 minutes.
Seasonable from September to November.
Note.—Fry tench in the same way.
Modern Redaction
Ingredients:
1 perch, scaled, gutted and with gills removed
2 eggs, beaten
200g breadcrumbs
oil for frying
melted butter or anchovy sauce
Method:
Prepare the perch by scaling, gutting, removing the gills then washing and patting dry. Beat the eggs in a shallow dish, dip the fish in this to cover then dip in the breadcrumbs, ensuring that the fish is completely covered.
In a meantime add oil to a depth of about 2cm in a large, deep-sided pan. When hot add the fish and fry until well browned on both sides and cooked through.
Serve hot with either plain melted butter or anchovy sauce as accompaniments.
