Yellow Perch Fish Tacos
A delicious, fresh-tasting use of the yellow perch filets you’ve got stacked up after the hardwater season!
Servings Prep Time
2People 30Minutes
Cook Time
10 Minutes
Servings Prep Time
2People 30Minutes
Cook Time
10 Minutes
Ingredients
For the Fish
  • 6filets yellow perchmileage may vary depending on which fish you caught!
  • 3cups canola oilor another neutral oil, for frying
Batter
Toppings
Soy lime sauce
For the Tacos
Instructions
  1. Prepare your toppings: Chop your cilantro, green onions and tomato.
  2. Make the soy lime sauce. Combine the soy lime sauce ingredients listed above in a small bowl and whisk.
  3. Mix the Batter: Combine the dry ingredients and add beer and water. Whisk. The batter should be good and thick; enough to easily adhere to the fish. A few lumps are not a huge deal. If too thick, add a small amount of water and test.
  4. Batter the fish: Coat the fish filets in the batter by dropping them into the batter bowl and mixing them around with your hands.
  5. Fry the Fish: Heat the oil in a small frying pan until it begins to shimmer but not smoke. You’ll want about an inch of oil; almost cover the fish. Add more as needed, based on your pan. You can test the oil temperature by putting in a small drop of batter. If it sizzles vigorously, you’re good to go. Fry 3-4 fillets at a time. The oil should rise to about halfway up the filet. Flip over after about a minute or once golden brown. Cook for 1 more minute and then remove to paper towel
  6. Top the Taco: If using a large filet and mini-shells, cut the filets in half. Add filet to shell, and top as desired. Spoon over the bulgogi sauce to taste. Enjoy!