Perch • Two Purple Figs

This White Perch is phenomenally flakey, sweet tasting and cooks in minutes! If you’re looking for a perch recipe, here’s the one you need. Since perch fish is relatively thin, we prefer it crisp baked over seared. Served with a side of salad, lemon squeeze, and you’ve got an amazing dinner in no time! Step by step and video below.

Here’s to yet another type of fish to explore, as we have been showing you guys tutorials and how to cook so many varieties over the years. Perch is one of those delicately sweet and smaller size fish, and it’s a must try if you’re a seafood lover like us.

We’ve cooked so many other types of unique fish in different ways. Chilean Sea Bass, Pan Seared Cod, Baked Cod Recipe, Baked Haddock, Halibut, Sardines,  Scallops, Green Mussels, Lobster, and so much more! You can also check out our collection of Salmon Recipes, Tuna recipes and Shrimp recipes separately. 

What is Perch?

Perch is a small type of fish that inhabit only fresh waters. So you’ll only find perch in ponds, lakes, streams and rivers. For that we’ve been luck to source this White Perch today from Ontario. 

The fish itself tends to be around 2-3 pounds in weight, so the fillet is even smaller in size. As a fish, perch is a good source of protein, Thiamin, Niacin , Vitamin B6 & B12, Selenium and Phosphorus. With less than 1 gram of fat, perch is a light yet nutritious fish option. 

When it comes to taste and texture, perch or white perch is very mild, sweet tasting with little to non fishy flavor. This makes it ideal for those who are looking for lighter fish dinners or picky eaters. The texture of perch is quite firm, yet flakey when cooked, and the fillets is very thin. 

In terms of cooking, you can bake, grill or fry the fish. Today we are baking it. 

Ingredients You’ll Need to Cook Perch

We’ve used a unique way to coating the fish for baking here. First there’s a flavor packed wet mixture which infuses the fillets, and then a crisp panko coating. The panko coating is also flavored, so it’s a tasty baked fish. 

For the record, this type of fish is WONDERFUL when fried too, just follow the step by step Fish Fry recipe. 

Wet Coating Ingredients

• Mayo and Mustard. Mayonnaise tenderizes the fish and we used a spicy honey dijon mustard instead of regular mustard for a depth of flavor, and sweetness. 
• Seasoning. Paprika, garlic powder, oregano, chilli flakes (optional), along with salt and pepper are the spices we used.
• Lemon & garlic. Fresh garlic, minced and freshly squeezed lemon juice for optimal flavors.

Dry Coating Ingredients 

• Panko. We love panko for it’s large flake and hence double crisp benefit, you can use regular breadcrumbs however. 
• Parmesan. While we usually don’t love cheese and fish combined, we find that the dryness saltiness of parmesan in the coating added so much flavor. 
• Seasoning. The same seasoning profile as we have in the wet ingredients , salt, pepper, garlic powder, oregano, paprika, and chilli flakes.

How to Cook Perch

This baked version is as easy as follows.

1. Mix the wet ingredients mentioned above using a whisk until all blended. Take one piece of fish and dip it flesh side down on to the wet mixture. Note that we’re using skin on fillets here and we want to coat only the flesh, while keeping the skin as is. 
2. Next you’re going to whisk the dry ingredients in your baking sheet until well blended. And take the wet side of the fish which has been coated, and dip it in to the dry mixture.
   
3. Make sure you press it really well to coat as much surface area as you can. It should stick pretty easily. 
4. Arrange the coated fish, skin side down and coated side up on a lined baking sheet.
   
5. Repeat with the remaining perch fillets until all arranged on the baking sheet side by side.
6. Spray or drizzle some oil over the tops of the fish.
   
7. Bake until golden and crisp, and the fish has cooked through.
8. Serve the cooked perch right away in a large platter while still warm and beautifully crisped up.

What to Serve with Perch

• Salads: Black Bean and Corn Salad, Sweet Potato Salad, Panzanella Salad, Tomato Salad, Papaya Salad.
• Side dishes: Zucchini Fries , Roasted Asparagus, Pan Fried Potatoes, Roasted Butternut Squash, Cilantro Lime Rice
• Sauces: Hot Honey Recipe, Garlic Parmesan Sauce, Spicy Mayo, Garlic Sauce, Hot Pepper Sauce, Tahini Sauce

Tips For Perch Recipe

1. Source fresh and local perch, always. We found white perch and it was amazing! 
2. You’ll notice how thin and sensitive the fillets are and they cook pretty fast, so keep an eye on them.
3. The fillets are very mild tasting and slightly sweet, so avoid over spicing and heavy marinades. 
4. The wet coating is super variable as long as you keep a binding ingredient. Mustard or mayo, or eggs, or yogurt are all types of binders.
5. Similarly the coating, use any breadcrumb and spice profile you like.
6. Since we have skin on fillets, we have coated only the flesh, leaving the skin exposed.
7. Make sure to bake the fillets, coated side up to ensure the best crisp. 
8. Always drizzle or spray oil over the coating for a better crunch.
9. Keep an eye out for the fish as they cook pretty fast, if you’re monitoring temperatures, it should be 145 degrees F internal.
10. To make in advance, coat the fish and place in the fridge in a single layer. Bake the next day until crisp adding 2-3 more minutes to baking time.
11. To freeze uncooked, follow the coating process. Freeze in a single layer as well and defrost before baking. 
12. To reheat leftovers, our favorite way is using the air fryer. Air fry at 350 degrees for 3-4 minutes in a single layer.

Baked Fish Recipes

Fish Fingers
Baked Mahi Mahi
Sushi Bake
Baked Cod Recipe
Honey Glazed Salmon
Baked Haddock
Salmon With Greek Dressing
Mediterranean Baked Fish
Halibut