Lake Perch Dinner Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, and slice the wild mushrooms. Toss them with olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for 20-25 minutes or until tender and golden.

2. 2

   Make the Tempura Batter

   In a mixing bowl, combine all-purpose flour, cornstarch, and a pinch of salt. Gradually whisk in cold water until a smooth batter forms. The batter should be light and airy.

3. 3

   Fry the Lake Perch

   Heat vegetable oil in a deep pan over medium-high heat. Dip each lake perch fillet into the tempura batter and carefully place it in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

4. 4

   Prepare the Lemon Basil Butter Sauce

   In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Stir in lemon juice and chopped fresh basil. Season with salt and pepper to taste. Remove from heat.

5. 5

   Serve the Dish

   Plate the crispy lake perch alongside the roasted mushroom hash and Brussels sprouts. Drizzle the lemon basil butter pan sauce over the fish and vegetables. Enjoy your lake perch dinner!