Wisconsin lake perch is a sweet, mild freshwater fish, traditionally beer-battered or pan-fried, served on rye with tartar sauce, lemon and a brandy Old Fashioned.

Wisconsin lake perch has been the canonical Wisconsin fish fry fish since the early 20th century, when commercial fishing fleets out of Milwaukee, Sheboygan and Two Rivers landed perch by the ton. The Wisconsin DNR limited commercial perch fishing in the 1990s after stocks declined, but recreational fishing still supplies area restaurants, and Tornado Steak House, The Old Fashioned and Coopers Tavern in Madison feature it on the Friday fish fry.

Where to eat Lake perch plate in Madison

3 editor picks for Lake perch plate in Madison, ranked by editorial score. All Madison signature dishes · Lake perch plate across every city.

  • The Old Fashioned

    Order Fried Wisconsin cheese curds with a brandy Old Fashioned, plus the Friday fish fry if it's a Friday.

    The Old Fashioned on North Pinckney, the Wisconsin canon codified into a tavern menu since 2005, runs cheese curds, fish fry and brandy Old Fashioneds.

    DetailsDirections

  • Tornado Steak House

    Order A bone-in ribeye and a brandy Old Fashioned at the bar before sitting.

    Tornado Steak House on South Hamilton, a block off Capitol Square, runs Madison's traditional supper club tier with steaks and the weekly Friday fish fry.

    DetailsDirections

  • The Coopers Tavern

    Order A Wisconsin beer flight off the rotating taps plus a Belgian-leaning charcuterie board.

    The Coopers Tavern on West Mifflin, Food Fight's eleventh restaurant since 2010, sits at the top of State Street with 28 taps a block off Capitol Square.

    DetailsDirections

Make it at home

Serves 430 minEasy

Ingredients

  • 600g Lake Michigan yellow perch fillets, skin off
  • 200g panko bread crumbs
  • 100g all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon paprika
  • Neutral oil for shallow frying
  • Lemon wedges
  • Tartar sauce
  • Rye bread to serve

Method

  1. Pat the perch fillets dry with paper towels.
  2. Set up three shallow bowls: flour in one, beaten eggs in the second, panko mixed with salt, pepper and paprika in the third.
  3. Dredge each fillet in flour, then dip in egg, then press into the panko crumbs to coat both sides.
  4. Heat about half an inch of oil in a heavy skillet over medium-high heat to 350F.
  5. Fry fillets in batches for 2 to 3 minutes per side, until golden brown and crisp.
  6. Drain on paper towels and finish with sea salt.
  7. Serve immediately on rye bread with tartar sauce, lemon wedges and coleslaw. A brandy Old Fashioned at the table is canonical.

Editor tip. Yellow perch fillets are small, so fry in batches and don't crowd the pan. Walleye, cod or whitefish substitute fine if perch is unavailable.

Common allergens: Gluten, Fish.