Fried Lake Fish


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


  • 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


  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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