Jimmy's Lake Perch Recipe

Prepare fillets

Pat the perch fillets dry with paper towels. Trim any remaining bones or ragged edges so pieces are uniform in thickness (about 1/2 inch).

Place fillets in a shallow dish or bowl. Combine lemon juice, olive oil, minced garlic, chopped parsley, kosher salt, and black pepper. Pour over the fillets and turn to coat each piece evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid 'cooking' the fish with acid.

While the fish marinates, set up breading station. In a shallow plate or rimmed baking sheet, whisk together the flour and cornmeal until blended. Stir in paprika, onion powder, cayenne, additional salt, and black pepper.

Remove fillets from the marinade, letting excess drip off. Dredge each fillet lightly in the flour-cornmeal mixture, pressing gently so the coating adheres. Shake off excess and place on a clean plate. Do not overcoat; the goal is a thin, crisp crust.

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat. Add the vegetable oil and swirl to coat. When oil shimmers and is just below smoking (about 350–375°F if using a thermometer), reduce heat to medium.

Add fillets to the pan in a single layer without crowding — work in batches if needed. Cook undisturbed 2–3 minutes until the underside is golden brown and the edges begin to look cooked. Carefully flip with a spatula and cook 1.5–2 minutes more until the fish is opaque and flakes easily with a fork. Total cook time will depend on thickness; avoid overcooking.

Transfer cooked fillets to a wire rack set over a baking sheet (or paper towel-lined plate) to drain and preserve crispness. Repeat with remaining fillets, adding up to 1 additional tablespoon of oil if the pan becomes dry.

In the warm skillet (off heat) or in a small saucepan, melt the unsalted butter and swirl in a splash of lemon juice from the lemon wedges (about 1 tsp) if desired. Spoon a little melted butter over the plated fillets for shine and flavor.

Arrange the perch on a serving platter. Garnish with chopped parsley and serve immediately with lemon wedges and tartar sauce or remoulade on the side for dipping.

Serve hot. Leftovers can be refrigerated in an airtight container up to 2 days but will lose crispness; reheat in a 375°F oven for 8–10 minutes to restore texture.