pan fried lake perch with dill


1 pound fresh lake perch

1 cup flour

2 beaten eggs

1 cup breadcrumbs

3 tablespoons fresh, chopped dill

2 tablespoons butter

1 teaspoon black pepper

1 tablespoon olive oil

2 lemons

  • Rinse fillets
  • Chop dill
  • Dip fillets in egg
  • Mix flour, dill, pepper and breadcrumbs together
  • Dredge fillets in mixture
  • Heat skillet to medium-high
  • Add 2 tablespoons butter and 1 tablespoon olive oil
  • Add fish to the pan, cook for 2-3 minutes on medium-high
  • Squeeze the juice of one lemon over the fish
  • Turn down heat to medium
  • Cook until golden brown, flipping once
  • Perch should be white and flaky

Note: All the fish will not fit in one pan while cooking. Cook in batches, there should be 1 lemon, 2 tablespoon butter and 1 tablespoon oil per batch.

Serve with boiled potatoes or couscous &

Kevin’s coleslaw

A Jackie O Recipe