Yellow perch done right: with almonds, with real technique and a good rest.
Prep 14 min · Cook 12 min
Rinse and pat the yellow perch dry, then season and dredge it in seasoned cornmeal until well coated.
Heat a half-inch of oil in a cast-iron skillet until it shimmers and a pinch of meal sizzles.
Fry in batches without crowding, turning once, until golden and crisp on both sides.
Drain on a rack -- never paper alone -- so the crust stays crackly.
Serve hot with almonds, with lemon on the side.
Freshwater & River
Members
A freshwater plate: crappie and tartar sauce, cooked with a close eye and a hot pan.
Freshwater & River
Free
Bluegill with almonds -- seared with a hard crust and rested before the knife.
Freshwater & River
Members
Slow and simple yellow perch with herb butter, full of deep, wood-smoke flavor.
Freshwater & River
Free
Rainbow trout done right: with a pan sauce, with real technique and a good rest.