Entree: Canada – Ontario – Perch Dinner (Pan-fried freshwater perch served with lemon-butter and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 perch fillets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 large eggs
- 1/4 cup (60 ml) milk
- 3 tbsp (45 ml) vegetable oil
- 1/2 cup (113 g) unsalted butter, divided
- 1 lb (450 g) small new potatoes
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, cut into wedges

Instructions

1. Rinse perch fillets and pat dry with paper towels; season both sides with 1/2 tsp salt and 1/4 tsp pepper.
2. In a shallow bowl whisk eggs with milk. In another shallow bowl combine flour, cornmeal, remaining 1/2 tsp salt, and 1/4 tsp pepper. Dredge each fillet in flour mixture, dip in egg wash, then dredge again in flour mixture.
3. Place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 12–15 minutes; drain, return to pot, add 1 tbsp butter and 1 tbsp chopped parsley, toss and keep warm.
4. Heat vegetable oil and 2 tbsp butter in a large skillet over medium-high heat. When hot, add fillets in a single layer (work in batches if needed) and fry 2–3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to rest.
5. Reduce heat to low, add remaining 2 tbsp butter and lemon juice to the skillet; swirl until melted and slightly browned to make a quick lemon-butter sauce. Spoon over fillets.
6. Serve perch with buttered potatoes, garnish with remaining parsley and lemon wedges.