Lake Erie Yellow Perch

About The Goose Kitchen & Bar by Jack’s Gastropub:

We are committed to bringing fine dining, in a casual atmosphere for both Lunch & Dinner.  Each month our menus are reimagined to best reflect the offerings of our local farmers & the inspiration of the season.

Producers:

Perch (Taylor Fish Company)
Honey (Sun Parlor Honey)

Ingredients:

  • 3 Perch filets -butterflies split, about 1/2 lb  (Taylor Fish Company)
  • 1/2 c Panko Bread Crumbs
  • 1/2 c all purpose Flour
  • seasoned with 1/2 tsp of each:
    • fresh cracked black pepper
    • sea salt
    • garlic powder
  • 2 eggs. beaten

Dill Caper Aioli

  • 1 c mayonnaise
  • 1 tbsp capers, chopped
  • 2 tbsp fresh dill, chopped
  • 1/2 sweet onion, very finely diced
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 1/2 tsp cracked black pepper
  • dash of Worcestershire

Making Lake Erie Yellow Perch

  1. Combine the flour, panko & seasonings in a shallow mixing bowl
  2. Have beaten eggs in another bowl.
  3. Dry Perch Filets with paper towels
  4. Dredge Perch in egg and then place in breadcrumbs gently covering with Panko, turning several times to ensure entirely coated
  5. Set aside for 5 mins to allow breading to adhere to Perch (you can cover and refrigerate for up to 2 hours) prior to frying
  6. Drop Filets into deep fryer, oil set at 350 degrees (or in fry pan with enough sunflower or safflower oil) to cover entire filet. {it is important to have your oil between 340-370 degrees to achieve crispness, too low & your result will be very greasy, soggy fish and too high will get dark, possibly burnt fish}

For Aioli:

  1. Combine all ingredients in a mixing bowl and stir to combine
  2. keep refrigerated

Serve Perch with lemon slices and Caper Dill Aioli . . . best with a side of crisp fries.