Southwestern Fried Perch


  • 1- envelope Taco Seasoning
  • 1 lb. - Perch Fillets
  • 1 - Egg, lightly beaten
  • 1/2 cup - Yellow Cornmeal
  • 1/4 cup - All-Purpose Flour
  • 3 tbsp - Canola Oil


  1. Place taco seasoning in a large resealable bag; add perch fillets one at a time, and shake to coat.
  2. Place the egg in a shallow bowl. In another shallow bowl, combine cornmeal and flour. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes.
  3. In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Bower’s Harbor Vineyards, Old Mission Peninsula, Michigan Semi-Dry Riesling $13.99 750 ml. “Michigan grown Riesling. Crisp characteristics of peach, green apple and a soft minerality. Perfectly balanced!”