Food & Cooking Recipes Fried Lake Fish 2.8 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email This perch recipe couldn't be simpler: Season, sear, and you're done. Ingredients 4 (6-ounce) pike or perch fish fillets 1 teaspoon coarse salt ¼ teaspoon ground black pepper ¼ cup Wondra flour 2 tablespoons butter 2 tablespoons olive oil 1 lemon, cut into wedges, for garnish Directions Season fish fillets with salt and pepper and dust with flour. 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. Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter. Rate it Print