Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe that showcases the delicate flavour and texture of the fish. It’s made extra special when topped with a vibrant and refreshing herb sauce. You could think of this as a healthier ―and more sophisticated―take on fish and chips. You could also make this recipe with tilapia, pickerel, rockfish, or red snapper.
Two step
The extra step of parboiling or steaming potatoes until slightly tender before oven roasting them helps ensure that the outsides turn deliciously crispy around the same time the insides are cooked all the way through.
This collection was originally published in the October 2025 issue of alive magazine.
Pan-Fried Lake Perch with Parsley Sauce and Oven-Crisped Potatoes
Ingredients
- 1 1/2 lbs (680 g) baby potatoes, halved
- 3 Tbsp (45 mL) grapeseed or extra-virgin olive oil, divided
- 1 1/2 tsp (7 mL) Italian seasoning
- 3/4 tsp (4 mL) salt, divided
- 1 cup (250 mL) all-purpose flour
- 1 Tbsp (15 mL) paprika
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2 mL) freshly ground pepper
- 1 1/2 lbs (680 g) perch fillets
- 2 Tbsp (30 mL) unsalted butter
- 1/4 cup (60 mL) extra-virgin olive oil
- Juice of 1/2 lemon
- 1 garlic clove, peeled and chopped
- 1 cup (250 mL) parsley
- 1/4 tsp (1 mL) salt
- Lemon wedges
Directions
01
Heat oven to 400 F (200 C).
02
In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just barely fork tender. Drain well. Alternatively, place potatoes in steamer basket set over 2 inches (5 cm) water and steam until just barely fork tender.
03
Place potatoes in large bowl and toss with 1 Tbsp (15 mL) oil, Italian seasoning, and 1/4 tsp (1 mL) salt. Spread out on rimmed baking sheet and cook in preheated oven until crispy, about 35 minutes, stirring once halfway through cooking.
04
In large shallow dish, mix flour, paprika, garlic powder, remaining 1/2 tsp (2 mL) salt, and black pepper together. Dredge both sides of perch fillets in flour mixture.
05
Heat large skillet on medium high. Add butter and remaining 2 Tbsp (30 mL) oil; heat until butter foams vigorously. Carefully add fillets, skin side down. Fry for 2 to 3 minutes, or until skin is well browned. Turn fish over and cook another 1 minute, or until just cooked through. Do this in batches if needed.
06
To make parsley sauce, in blender or mini food processor, blend together olive oil, 2 Tbsp (30 mL) water, lemon juice, garlic, parsley, and salt until smooth.
07
Place perch and potatoes on serving plates and drizzle parsley sauce overtop fish.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
