Perch Dinner Recipe

Prepare fillets

Pat the perch fillets dry with paper towels. Lightly season both sides with 0.5 tsp kosher salt and 0.5 tsp black pepper. Set them on a plate while you assemble the breading station.

Breading station

In a shallow bowl combine the all-purpose flour and 1 tbs lemon zest. In a second bowl whisk the large egg with the whole milk until combined. In a third shallow bowl mix the panko breadcrumbs, fine cornmeal, 0.5 tsp kosher salt, 1 tsp garlic powder, and 0.25 tsp black pepper.

Bread the fillets

Coat each fillet first in the flour (shake off excess), then dip into the egg mixture, letting extra drip off, then press into the panko-cornmeal mix so both sides are evenly coated. Place on a rack or plate and rest 5 minutes to help the coating adhere.

Fry the fish

Pour the vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium-high until shimmering and 180°C (350°F) or a drop of water sizzles on contact. Add fillets gently (work in one layer; fry in 1–2 batches if needed). Fry 2.5–3 minutes per side for medium-thin perch fillets (thicker fillets may need 4 minutes per side), until golden brown and internal temperature reaches 145°F (63°C). Avoid overcrowding. Transfer to a wire rack or paper towel-lined plate.

Finish and rest

If using, add 1 tbsp unsalted butter to the pan for the last 30 seconds and spoon the foaming butter over the fillets for extra flavor. Transfer fillets to a warm plate, let rest 2 minutes, and sprinkle with remaining lemon zest and 1/2 tbsp chopped parsley. Serve immediately.

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp thyme leaves, 3/4 tsp kosher salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Spread the potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden brown and tender when pierced with a fork. Remove from oven and keep warm until serving.

Heat 1 tbs olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the mixed greens and toss, cooking 2–4 minutes until wilted but bright green. Sprinkle 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Remove from heat and drizzle with 1 tbs fresh lemon juice. Toss and transfer to a serving dish.

Plate two sides of herbed roasted potatoes and lemon-garlic greens alongside three perch fillets. Garnish with lemon wedges, a spoonful of tartar sauce or aioli, and a sprinkle of chopped parsley. Serve immediately while fish is crisp.