Perch Piccata Recipe

Prepare fillets

Pat perch fillets dry with paper towels. If any fillets are large, cut into 3–4 oz portions so cooking is even. Season both sides lightly with 1 tsp of the kosher salt and 1/4 tsp of the black pepper.

Set up dredging station

In a shallow bowl combine the all-purpose flour, cornmeal, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and garlic powder. In another shallow bowl whisk the eggs with the milk until smooth.

Dredge fillets

Working in batches, dredge each fillet first in the flour-cornmeal mixture, shaking off excess, then dip into the egg wash, and finally press again lightly into the flour-cornmeal so a thin even crust adheres. Place dredged fillets on a tray while heating the pan.

Pan-fry fillets

Heat a large skillet over medium-high heat. Add the neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes). Add fillets in a single layer without crowding; cook 2–3 minutes per side until golden-brown and crisp and the fish flakes easily (internal temp ~ 135–145°F). If needed, fry in 2 batches and add more oil between batches. During the last 30 seconds of cooking, add the 2 tbs unsalted butter to the pan and spoon the melted butter over the fillets to finish and deepen color. Transfer cooked fillets to a wire rack or paper towel-lined plate and keep warm.

Sauté aromatics

Wipe out the skillet used for frying leaving any fond bits; reduce heat to medium and add 1 tbsp olive oil and 1 tbsp butter. Add the minced shallot and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Deglaze

Pour in the dry white wine (or chicken stock) and scrape the pan to loosen browned bits. Let the liquid simmer and reduce by about half, about 2–3 minutes.

Finish sauce

Lower heat to medium-low and add the remaining 2 tbs butter, fresh lemon juice, and rinsed capers. Stir until butter melts and sauce slightly thickens (about 1 minute). Season with the 1/2 tsp salt and 1/4 tsp black pepper, then stir in the chopped parsley. Taste and adjust lemon or salt as desired.

Combine with fish

Return the cooked fillets to the skillet briefly (about 30 seconds) and spoon sauce over each fillet to warm and coat. Do not simmer long to avoid overcooking the fish.

Cook rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 1 1/4 cups water, and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Prepare vegetables

While rice cooks, heat a medium skillet or wok over medium-high heat. Add 1 tsp olive oil. Add the mixed vegetables and toss, seasoning with 1/4 tsp salt and a pinch of pepper. Sauté fresh vegetables 4–6 minutes until crisp-tender (or steam frozen vegetables according to package, then toss with oil, salt, and pepper). Keep warm.

Spoon a bed of jasmine rice onto each plate, arrange sautéed vegetables alongside, and place 3–4 crispy perch fillets atop or beside the rice. Spoon extra lemon-caper sauce over the fillets and around the plate. Garnish with extra chopped parsley, lemon zest, and lemon wedges. Serve immediately.