Scaling perch can be a messy task, but the result is delicious, crispy skin. Score the skin by making three 1-inch vertical slices along the skin. This will prevent the fillet from curling when seared.
• 1 tbsp butter
• 1 tbsp canola oil
• 4 scaled perch fillets, skin-on
• Salt & pepper, to taste
• 2 tbsp butter
• 2 cups frozen green peas
• 1 tbsp fresh mint, chopped
• 2 wedges of lime
- Heat oil and butter in a pan on high.
- Sear perch skin side down. Press down with spatula to keep from curling.
- Sear for 2-3 minutes until skin looks crispy and golden.
- Flip and sear for an additional 2-3 minutes.
- In a separate pan, melt butter, then add peas.
- Mix in fresh mint, season with salt and pepper.
- Squeeze in lime juice.
- Simmer on medium for 10 minutes.
- Place seared perch over the peas and serve with a lime wedge.
Originally published in the April 2020 edition of Ontario OUT of DOORS magazine.
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Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef