Fried Lake Perch with Sally Lunn Croutons

Recipe GLPR53e081ea2bfe58

British

Main Course

35 min

Servings: 8

Stovetop

SNAP eligible

Golden-fried lake perch fillets served alongside crispy toasted Sally Lunn croutons. The fish is seasoned with a savory sauce made from lemon juice, Worcestershire sauce, and fish sauce, then pan-fried until the exterior is crispy and the interior flakes gently. Garnished with fresh parsley and lemon slices for a bright, elegant presentation. A classic American preparation that highlights the delicate, flaky texture of freshwater perch.

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Ingredients

4 whole fish Lake perch fish, cleaned and filleted

1 Fresh lemon, juiced

2 teaspoons Worcestershire sauce

2 teaspoons Fish sauce

1 cup All-purpose flour

Oil for frying

8 slices Sally Lunn loaf, sliced into 1½ inch cubes

1 bunch Fresh parsley, chopped, for garnish

2 whole fruits Fresh lemons, sliced, for garnish

Directions

In a small bowl, combine the fresh lemon juice, Worcestershire sauce, and fish sauce. Set the seasoning mixture aside.
Pat the perch fillets dry with paper towels. Season both sides with the lemon-Worcestershire sauce mixture, allowing them to rest for 5 minutes to absorb the flavors.
Place the flour in a shallow dish. Lightly coat each perch fillet in flour, shaking off excess.
Heat oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, carefully place the floured perch fillets into the hot oil. Fry for 4–5 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer to a paper towel-lined plate.
In the same skillet (add a little more oil if needed), arrange the Sally Lunn bread cubes in a single layer. Toast over medium heat for 3–4 minutes per side, stirring occasionally, until they are golden and crispy on all sides.
Arrange the fried perch fillets on a serving platter. Scatter the Sally Lunn croutons around them and garnish with fresh chopped parsley and lemon slices. Serve immediately.