“Breaded” Perch

Not only does the hubby hunt, but he also goes fishing! He brought home some delicious perch this fall and I froze them, waiting for the perfect recipe.

The hubby is used to eating perch with a beer batter breading on the outside. I try not to drink beer (gluten) and I try not to eat bread (gluten), so I am apprehensive to make a meal like that, as I don’t want to eat it…

I, however, used the best gluten-free breading replacement you will come across! This is the recipe from The Domestic Man’s chicken nuggets. I thought, if it works on chicken, it MUST work on fish! Turns out, it does!

Just follow this simple recipe:


1/4 cup arrowroot or tapioca starch

2 tsp. seasoning on your choice

1 tsp. black pepper

1 tsp. salt

2 eggs, beaten

lard or coconut oil


Preheat the oven to 300F. Beat the eggs in a bowl. Combine the dry ingredients on a plate. Melt the oil in a medium-sized saute pan (I use a 10in pan). Dredge your meat/fish in the breading and then dip in the egg to cover. Shake off any excess and drop the piece into the hot oil. Don’t crowd the pieces; you should be able to fit 4-5 smaller pieces at a time. Flip after 3-4 minutes or until browned. Cook for another 3-4 minutes on the other side. Place cooked pieces on a baking sheet and store in the oven to keep warm. Continue cooking the meat/fish in batches until done, adding more oil as needed.


I chose to use 1 tsp. ginger and 1 tsp. cumin for my fish, because I was using Sunshine Sauce from Well Fed as a dip for the fish and it contains both of those seasonings. (That is one of my favorite sauces and definitely one of my MOST FAVORITE cookbooks.)

I cooked the fish in batches of 3-4 pieces at a time and kept them warm in the oven. Now, fish isn’t as tough as chicken so the final consistency wasn’t something I could hold like a chicken finger or nugget, but I wouldn’t really want my fish to be stiff like that…would you?

I sauteed some greens for the side in coconut oil, sprinkled them with salt, and we were good to go!




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