Rod's Fried Perch Tacos


SourceRod Rehwinkel, Chef and Prepared Foods Manager
Prep time20 minutes
Cooking time
Total time20 minutes


Our Prepared Foods Manager, Rod, recommends these quick fish tacos, using perch from Lake Champlain, for an easy, delicious meal.  Top these tacos with Spicy Creama.


1 pound
perch (from Lake Champlain, if possible)
egg (lightly beaten)
1/2 cup
cornmeal (such as local Nitty Gritty Grain cornmeal)
1/2 cup
flour, all-purpose
1/4 cup
canola oil
tortilla, corn
lettuce (shredded)
lime (slices)
tomato (chopped)
onion (diced)
avocado (chopped)
cheese (shredded)


Cut the perch into 1 inch strips and pat dry.  Heat oil in a large skillet, over medium-high heat. Place the egg in a shallow bowl. Combine cornmeal and flour in a separate bowl. Dip perch in egg and then coat with cornmeal mixture. Fry perch in skillet for 2-3 minutes each side or until fish flakes easily with a fork. 

For Spicy Crema directions, please see the Spicy Crema recipe.

Serve with your choice of taco fillings on fresh tortillas with spicy crema.



Serve these tacos topped with Spicy Crema and your choice of taco fillings (some suggestions are listed in the ingredients list).