Beer Battered Ocean Perch

Name: Beer Battered Ocean Perch
Prep time: 15 min
Cook time: 16 min
Total time: 40 min
Yield: About 1.2 lb fish
Ingredients: 1.2 lb ocean perch fillets; Salt and black pepper, to taste, for the fish; 1/3 cup all-purpose flour, for the dry dredge; 1/3 tsp garlic salt, for the dry dredge; 1/3 tsp paprika, for the dry dredge; Pinch of black pepper, for the dry dredge; 1/2 cup all-purpose flour, for the beer batter; 1/3 tsp baking powder, for the beer batter; 1/3 tsp garlic salt, for the beer batter; 1 egg; 1/3 to 1/2 cup cold beer; Peanut oil, enough for 1.5 to 2 inches in the pan; Lemon wedges and tartar sauce, for serving

October 2, 2026

Golden beer battered ocean perch fillets with lemon wedges and a small dish of tartar sauce

pareve fish fried

A seasoned flour dredge helps the beer batter cling to perch fillets. Fry in small batches for a crisp, golden coating.

Ingredients

—1.2 lb ocean perch fillets
—Salt and black pepper, to taste, for the fish
—1/3 cup all-purpose flour, for the dry dredge
—1/3 tsp garlic salt, for the dry dredge
—1/3 tsp paprika, for the dry dredge
—Pinch of black pepper, for the dry dredge
—1/2 cup all-purpose flour, for the beer batter
—1/3 tsp baking powder, for the beer batter
—1/3 tsp garlic salt, for the beer batter
—1 egg
—1/3 to 1/2 cup cold beer
—Peanut oil, enough for 1.5 to 2 inches in the pan
—Lemon wedges and tartar sauce, for serving

Notes

Keep the beer cold and the oil hot for a light crust. If the oil temperature drops, fry fewer pieces at a time. Don't stack the cooked fish; trapped steam softens the coating. Allow about 40 minutes total, an estimate including 15 minutes of active prep, four batches at up to 4 minutes each, and time for the oil to heat and recover between batches. Smaller pans may take longer.

Instructions

Pat the perch very dry with paper towels. Season lightly with salt and black pepper.
Heat 1.5 to 2 inches of peanut oil in a deep pan to 350°F. Keep it between 350°F and 365°F while frying.
In a shallow dish, combine the dredge ingredients: 1/3 cup flour, 1/3 tsp garlic salt, 1/3 tsp paprika, and a pinch of black pepper.
In another bowl, mix the batter ingredients: 1/2 cup flour, 1/3 tsp baking powder, and 1/3 tsp garlic salt. Whisk in the egg and enough of the 1/3 to 1/2 cup cold beer to reach the consistency of pancake batter. A few lumps are fine.
Lightly coat each fillet in the dry dredge and shake off the excess. Dip it into the beer batter and let the excess drip off.
Carefully lower the fish into the hot oil in small batches, leaving space between pieces. Fry for about 3 to 4 minutes total per batch, turning as needed, until crisp and golden and the fish is cooked through.
Transfer to a wire rack or paper towels and season lightly with salt while hot. Let the oil return to 350°F before frying the next batch.
Serve immediately with lemon wedges and tartar sauce.