Perch Recipe

Pat the perch fillets dry with paper towels. This helps the marinade adhere and the coating crisp.

In a shallow bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons chopped parsley.

Add the perch fillets to the bowl and turn to coat both sides. Let them marinate at room temperature for 10–15 minutes (or in the refrigerator up to 30 minutes). Do not exceed 30 minutes for delicate flesh.

While the fish marinates, combine 3 tablespoons all-purpose flour, 2 tablespoons cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Mix well to an even dry coating.

Remove fillets from the marinade, letting excess drip off. Dredge each fillet lightly in the flour-cornmeal mixture, pressing gently so a thin, even coating adheres. Shake off excess.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Heat until butter foams and the oil shimmers—about 1–2 minutes. The pan should be hot but not smoking.

Place the coated fillets in the skillet in a single layer, skin-side down if skined. Do not overcrowd—cook in batches if necessary. Cook without moving for 2.5–3 minutes, until the edges are opaque and the coating is golden-brown.

Flip the fillets gently with a spatula and cook the other side for 1.5–2 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 60°C (140°F). Thicker fillets may need an extra minute.

If desired, spoon some of the foaming butter-oil over the tops of the fillets during the last 30 seconds to baste and add gloss.

Transfer cooked perch to a warm plate. Sprinkle with the remaining chopped parsley or dill and serve with lemon wedges for squeezing over the fish.