Perfect Fried Perch Tacos

These fried perch tacos are a crispy, golden celebration of fresh-caught fish – paired with creamy, homemade coleslaw and chipotle aioli. By far one of my favorite ways to eat fish – fried and on a taco! If you’re an avid angler or you’re new to fishing, fishing for perch is always fun. It’s so easy to find yourself in abundance, and you may start asking “what do I do with it all?” Taco’s are always a good answer!

Why You’ll Love This Recipe

This recipe is the perfect mix of crunch, tangy and creamy! Whether you’ve just hauled in a bunch of fresh perch from the lake or you picked up some locally, this easy fried taco recipe is a fun to whip up. It’s also family-friendly, quick to make, and so easy to customize!

It is common practice to fry perch and serve just like that. But why stop there? With a little more thought, fried perch becomes a gourmet meal when paired with a tortilla, homemade coleslaw, and creamy chipotle aioli.

Ingredients

For the Fried Perch:

• Fresh Perch Filets
• Fish Fry Batter (homemade or our favorite premade)
• Eggs
• Oil for Frying (oil with a high smoke point)

For the Coleslaw:

• Shredded Cabbage
• Carrots
• Mayo
• Apple Cider vinegar
• Honey or Maple Syrup
• Salt and Pepper

For the Chipotle Aioli:

• Mayo
• Fresh Garlic
• Lemon Juice
• Chipotle Powder
• Salt
• Pepper

Equipment Needed

• Medium/Large Skillet or Fryer – We prefer cast iron, but stainless steel works as well.
• Tongs
• Thermometer
• Several shallow bowls

Tools You Need

• A fryer or high sided skillet
• Thermometer
• Plastic bag or a bowl
• Tongs

Instructions

Step 1: Add oil to your skillet and heat to 375°F.

Note: I use a cast iron skillet for frying, however, if you have a deep fryer that will work too.

Step 2: Whisk together the chipotle aioli ingredients (if you are making your own) and allow it to chill in the fridge while the fish filets are frying.

Once the oil has reached 375°F (190°C) it is ready for the battered perch filets. I would recommend having a thermometer on hand to make sure the oil does not get too hot.

Step 2: Prepare perch filets. Dredge filets in beaten egg, making sure the perch are completely coated. Then dredge the the perch filets into the batter mixture.

Step 3: Gently add the filets into the hot oil, make sure not to overcrowd the skillet. Cook the filets for about 2 minutes on the first side and then carefully flip the filets and allow to cook for another two minutes.

Step 4: Once golden and flaky, remove the perch filets from the oil and allow to cool on a paper towel lined plate. Repeat until all filets are fried to perfection!

Easy ways to test that the perch are done is to either use a thermometer or to see if the fish flakes apart. Fish needs to be cooked to an internal temperature of 145°F. Typically at this point the flesh will separate from itself which is also a sign the fish is done.

Step 5: Toss together your coleslaw ingredients.

Coleslaw is so easy to make from scratch, however, most grocery stores carry the pre shredded coleslaw mix (no dressing). This is typically what I choose because a whole head of cabbage will yield way too much coleslaw for us. I have discovered an amazing coleslaw dressing recipe and it is now a favorite! It is so easy to do and you likely have all of the ingredients on hand already!

Step 6: Assemble tacos with your golden fried perch, coleslaw, aioli, and your favorite taco toppings.

On a 6 inch tortilla add a perch filet, drizzle with some chipotle aioli and top with homemade coleslaw.

Tips for Success

• Don’t over cook the perch. Perch filets are quite small and cook rather quickly, it is easy to overcook them. Overcooked fish often has a rubber like texture.
• use a thermometer to keep the oil around 375°F for even and consistent frying.
• Warm your tortillas before assembling your tacos. This will help prevent cracked tortillas.

Serving Suggestions

Serve with a side of beans, rice, or grilled corn. These also pair well with a cold beer or a fresh margarita!

Substitutions

• A spicy kick – If you want an element of spice, consider substituting the beaten egg for your favorite hot sauce. The hot sauce will act as the binder and will add a fun spicy touch to your perch tacos!
• This recipe is perfect with a lot of other white fish as well. In fact, we have made fish tacos with walleye and rock fish, and the tacos are just as delicious!

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat fish in the oven or air fryer to maintain crispiness.

FAQ’s

Can I use a different type of fish?

Yes, most white fish will work for this recipe. Walleye, cod, or tilapia are great options!

What type of oil is best?

When it comes to frying you want a high smoke point oil. I prefer to use beef tallow, because that is what we have on hand and it’s better than some of the alternatives. But not everyone has access to tallow, so canola oil, peanut oil, and lard are also an option.

Can I make this ahead of time?

I recommend making the fish fresh, however, the coleslaw and the chipotle aioli can be made ahead of time. Just give the coleslaw a quick mix before serving.

What if I don’t want to fry the fish?

This recipe will also bake up beautifully in an oven at 425°F or you can use an air fryer. This will also save you the trouble of cleaning up the grease splatter!

If you enjoyed this recipe, check out my YouTube Channel and join me on my from scratch cooking adventures!

You may also like these recipes!

• Chocolate Maple Pecan Pie
• Perfect Dinner Rolls
• Amazing Sausage and Cranberry Stuffing
• Instant Pot Cheesy Chili Mac

Did you make this recipe? I’d love to hear your thoughts!

Tag me on instagram @simplyabrees, I’d love to see your take on this recipe!