Entree: Canada – Ontario – Perch Dinner

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 1/2 lb (680 g) perch fillets, boneless/skinless if possible, total usable weight
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper, plus more to taste
- 2 large eggs (approx. 100 g)
- 1/4 cup (60 ml) milk
- 1/2 cup (60 g) cornmeal
- 1 cup (100 g) plain dry breadcrumbs or panko
- 2 cups (475 ml) vegetable or canola oil (for shallow frying; adjust as needed)
- 1 lemon, cut into wedges

Tartar sauce
- 1 cup (240 g) mayonnaise
- 2 tbsp (30 g) finely chopped dill pickle or sweet pickle relish
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (5 g) Dijon mustard (optional)
- Salt and pepper to taste

Hand-cut oven fries
- 2 lb (900 g) russet potatoes, scrubbed
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) ground black pepper

Simple coleslaw
- 4 cups (340 g) shredded green cabbage
- 1 medium carrot, grated (about 3 oz / 85 g)
- 1/3 cup (80 g) mayonnaise
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 g) granulated sugar
- Salt and pepper to taste

Optional garnish
- Fresh parsley, chopped

Instructions

Short Description:
Crisp breaded Ontario yellow perch fillets fried until golden and served with classic tartar sauce, lemon wedges, hand-cut oven fries, and a simple coleslaw for a complete regional fish dinner.

Regional Notes:
This Central Ontario version highlights fresh local perch breaded and pan-fried rather than heavily battered—served with tartar sauce and lemon as is typical at lakeside fish fries. The meal pairs the fish with a starch and a crisp slaw to mirror home-style Ontario perch dinners rather than a solely fast-food style fish sandwich.

1. Make the tartar sauce: in a small bowl combine mayonnaise, chopped pickle/relish, lemon juice, parsley, and Dijon if using. Season with salt and pepper, taste, then refrigerate while you prepare the rest.
2. Prepare the fries: preheat oven to 425°F (220°C). Cut potatoes into 1/3- to 1/2-inch (8–12 mm) sticks, place in cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry.
3. Toss the dried potato sticks with 2 tbsp (30 ml) oil, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Spread in a single layer on a rimmed baking sheet and roast 30–35 minutes, turning once, until golden and crisp. Keep warm in a low oven if needed.
4. Make the coleslaw: in a bowl combine shredded cabbage and grated carrot. Whisk together mayonnaise, vinegar, sugar, and a pinch of salt and pepper; toss with the cabbage mixture and refrigerate until serving.
5. Set up a breading station: in one shallow dish combine flour with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper; in a second dish whisk eggs with milk; in a third dish mix breadcrumbs and cornmeal.
6. Pat perch fillets dry and season lightly with a little salt and pepper. Dredge each fillet first in the seasoned flour, then dip in the egg wash, and finally coat evenly with the breadcrumb–cornmeal mixture. Shake off excess.
7. Heat 2 cups (475 ml) vegetable oil in a large heavy skillet over medium-high heat until shimmering (oil temperature about 350°F / 175°C if using a thermometer). Add breaded fillets in a single layer without crowding and fry 3–4 minutes per side, turning once, until golden brown and cooked through (internal temp about 145°F / 63°C) and flaky. Fry in batches as needed.
8. Transfer cooked fillets to a wire rack set over a baking sheet or to a plate lined with paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.
9. To serve: divide fries and a portion of coleslaw among four plates. Place 3–4 perch fillets per plate (adjust count by fillet size), add a generous spoonful of tartar sauce, lemon wedges, and sprinkle chopped parsley over the fish if desired.
10. Serve hot, encouraging diners to squeeze lemon over the fillets and dip in tartar sauce.