Sautéed Lake Perch Recipe

Prep fillets

Pat the lake perch fillets dry with paper towels. If fillets are large, cut into 3–4 inch portions for even cooking. Season both sides lightly with 3/4 teaspoon of the kosher salt and half of the black pepper (reserve remaining for flour mixture).

Make coating

In a shallow dish combine the all-purpose flour, cornmeal (if using), remaining 1/4 tsp kosher salt, remaining black pepper, and paprika. Mix thoroughly to break up any lumps so the fillets will get an even, light coating.

Dredge each fillet in the flour mixture, shaking off the excess. Place dredged fillets on a plate or rack and let rest while you heat the pan; this helps the coating adhere and dry slightly for a better sear.

Heat fat

In a large skillet (preferably stainless steel or cast iron) over medium-high heat add the neutral oil and heat until shimmering but not smoking (about 2–3 minutes). Add the butter and tilt the pan to melt it; swirl to combine. The oil raises the smoke point of the butter so it won’t burn.

Reduce heat to medium. Test the pan by dropping a pinch of flour into the fat — it should sizzle immediately. If it browns too quickly, lower the heat slightly.

Working in a single layer (do not overcrowd), add fillets presentation-side down. Cook without moving until the underside is golden and releases easily, about 2–3 minutes depending on thickness.

Flip gently with a thin spatula and cook the second side until cooked through and golden, another 1.5–3 minutes. Total cook time for average 1/2-inch fillets is about 4–6 minutes. Internal temperature should reach 145°F (63°C) or the flesh should be opaque and flake easily.

If cooking multiple batches, keep finished fillets warm on a baking sheet in a 200°F (95°C) oven and add a little more butter to the pan before the next batch if it looks dry.

When all fillets are cooked, transfer to a platter. Squeeze fresh lemon over the fish to taste and sprinkle with chopped parsley. Serve immediately with cocktail sauce and/or remoulade on the side.

In a small bowl combine the ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using). Taste and adjust heat or lemon. Chill until ready to serve. Stir again before serving.

In a small bowl whisk together mayonnaise, Dijon mustard, chopped capers, chopped cornichons, lemon juice, paprika, and optional hot sauce or a pinch of cayenne. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld before serving.