Our Yellow Perch is caught in Lake Erie!  The fillets are only 2 – 4 oz each, so cooking time is minimal.  Take some home tonight and feel good about eating this Oceanwise wild caught catch.  Here is a great recipe you can try.

Crispy Perch fillets with an Apple Slaw

Ingredients 

  • 12 yellow perch fillets
  • 1 ½ cup cornmeal
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, thinly sliced into matchsticks
  • 1/4 Napa or Savoy cabbage, very thinly sliced
  • 1 Granny Smith apple, julienned
  • 1/4 fennel bulb, very thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons seasoned rice wine vinegar
  • Fresh tarragon to taste
  • Apple juice to taste
  • Salt and pepper to taste
  • Fresh soft buns

Directions 

Dredge perch in cornmeal, shaking off excess.
Heat a non-stick skillet on medium heat and add enough canola oil to cover the bottom of the pan.
When oil reaches approximately 300 degrees or begins to sizzle when adding cornmeal crumbs, add fish fillets. Cook for approximately 2 minutes or until golden in colour. Using a spatula, gently turn the fish fillet to cook another 2 minutes on the other side. When crispy, remove and let rest on a paper towel. Season with salt and pepper.
In a bowl, whisk together canola oil, rice wine vinegar, tarragon, apple juice, salt and pepper. Add the julienned carrot, cabbage, apple and fennel to the dressing and lightly toss.
Serve alongside two or three fillets of fish, or on a bun or wrap, along with your favourite tartar sauce