Perch with Tomato-Caper Salad
Try this refreshing Perch with Tomato Caper Salad! Light, flaky perch paired with a zesty tomato and caper salad—perfect for a healthy, flavorful meal!
Perch with Tomato-Caper Salad
By Walleye Direct
Prep time:
15 minutes
Cook time:
10 minutes
Servings:
4
Ingredients
- 8-12 perch fillets
- ¼ cup of rice flour (optional)
- Frying oil
- 1 tablespoon of minced shallot
- 2 roma tomatoes, chopped (or halved cherry tomatoes)
- ½ teaspoon of dried basil or fresh
- ¼ teaspoon of dried dill or fresh
- 10-15 Kalamata olives, pitted
- 2 teaspoons of capers, drained
- 1 tablespoon of lemon juice
- 2-3 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
Instructions
- To make the salad, combine tomato, minced shallot, basil, dill, olives, capers, lemon juice, olive oil and salt and pepper to taste. Set aside.
- Heat ½ inch of oil in a skillet to 375 degrees Fahrenheit. Run perch fillets under cold water and pat dry. Season fish with salt. Pour rice flour into a wide bowl. When oil is hot, lightly coat fillets with rice flour, shaking off excess and lay them into the frying pan skin-side up. Fry for 1 minute then flip over and cook the rest of the way skin-side down until golden.
- Drain cooked fish to remove excess oil and sprinkle with more salt, if desired. Serve with tomato-caper salad on the side.
