Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe that showcases the delicate flavour and texture of the fish. It’s made extra special when topped with a vibrant and refreshing herb sauce. You could think of this as a healthier ―and more sophisticated―take on fish and chips. You could also make this recipe with tilapia, pickerel, rockfish, or red snapper.
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Two step
The extra step of parboiling or steaming potatoes until slightly tender before oven roasting them helps ensure that the outsides turn deliciously crispy around the same time the insides are cooked all the way through.
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This collection was originally published in the October 2025 issue of alive magazine.