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Fried Lake Fish

This perch recipe couldn't be simpler: Season, sear, and you're done.

Fried Lake Fish


  • 4 (6-ounce) pike or perch fish fillets
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Wondra flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges, for garnish


  1. Season fish fillets with salt and pepper and dust with flour.

  2. Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown. Gently turn fish and continue cooking, just until cooked through and fish flakes when pierced with the tines of a fork, 3-4 minutes more.

  3. Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter.

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