Fried Perch Recipe

Prepare fish

Pat the perch fillets dry with paper towels and cut into sandwich-sized pieces (2–3 oz each) if not already portioned. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, the remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl lightly beat the egg, then stir into the dry mix. Gradually whisk in the cold sparkling water until you have a smooth, slightly thick batter that coats the back of a spoon. Keep the batter cold by placing the bowl over an ice bath or in the fridge while you heat the oil.

If using breadcrumbs for extra crunch, spread the breadcrumbs (and optional grated Parmesan) on a plate. After dipping a fillet in batter, you can gently press it into the breadcrumbs to adhere, or simply fry from batter for a thin, crisp coating. Set breaded pieces on a rack while oil heats.

Heat 2 cups of oil in a heavy skillet or deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and brown in about 45–60 seconds. Work in batches so you don't crowd the pan.

Dip each seasoned perch piece into the cold batter, letting excess drip off. If using breadcrumbs, press fillet into crumbs now. Gently lower into the hot oil. Fry 2–3 minutes per side for small fillets, or until coating is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat to maintain oil temperature.

Transfer cooked fish to a wire rack set over a baking sheet or to paper towels to drain for a minute. Lightly season with a pinch of salt while hot. Repeat with remaining fillets.

Combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tbsp lime juice, 1/2 tsp minced garlic, 1/2 tsp honey (if using), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir until smooth and taste; adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to use. Makes about 1/2 cup.

Lightly toast each bun. Spread about 1 tbsp chipotle aioli on both the top and bottom of each bun (adjust to taste). Place a lettuce leaf on the bottom bun, add 1–2 slices of tomato, then 1–2 fried perch fillets (depending on size). Top the fish with 2 pickle slices. Finish with more aioli on the top bun and close the sandwich.

Serve immediately with lemon wedges on the side for squeezing over the fish, and extra aioli if desired.