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Recipe Detail Page
Crispy Perch
Summer 2019
Lake Erie fried fish brings back many memories as it takes me back to the area where I was lucky enough to cottage as a kid. Fish-fry cookouts make me seriously nostalgic for those times when neighbours would hang out and bathing suits were the uniform all summer long. This recipe is inspired by the mainstay perch plate at Port Dover’s Perch Patio in the Erie Beach Hotel.
Makes 2 servings
1 egg
½ cup (125 mL) milk
½ to ¾ cup (125 to 175 mL) fine bread crumbs
¾ lb (340 g) fresh
yellow perch, skinned and boned, cut into strips
Generous pinches of salt
2 tbsp (30 mL) each butter and vegetable oil
Celery Bread (recipe below)
Homemade Pickled Tartar Sauce (recipe below)
Lemon wedges, for squeezing
1 In a shallow bowl, whisk the egg with milk. In another shallow dish, spread out bread crumbs. Sprinkle fish with salt. Working in batches, dip fish pieces in egg mixture then bread crumbs. Set on a plate.
2 Coat a heavy-bottom frying pan with 1 tbsp (15 mL) each oil and butter set over high heat. Cooking in batches, add about a third of the fish. Adjust heat, as needed. Cook until golden and cooked through, 2 to 3 minutes per side. Remove to plates. Continue with 2 more batches, adding more oil and butter, as needed. Serve with Celery Bread, Tartar Sauce and lemon wedges. Add crunchy coleslaw or a fresh green salad alongside, if you like.
Makes 2 servings
Celery Bread
A Port Dover tradition, this celery-scented bread is a virtually effortless sidekick for a fish plate.
3 bread slices, 1 inch (2.5 cm) thick
1 tbsp (15 mL) melted butter
½ to 1 tsp (2 to 5 mL) celery seed
Generous pinches of salt and pepper
1 Preheat oven to 400°F (200°C).
2 Cut each bread slice into 3 large rectangular pieces. Brush bread all over with butter. Sprinkle bread evenly (all over) with celery seed, salt and pepper. Arrange over a large baking sheet.
3 Bake prepared bread in the centre of preheated oven until golden, 8 to 10 minutes.
Makes 2 servings
Homemade Pickled Tartar Sauce
Add extra salty-pickle goodness by simply stirring in a bit of brine. For a more traditional version, use 1 tbsp (15 mL) chopped capers in place of the pickle brine.
½ cup (125 mL) mayonnaise
3 tbsp (45 mL) finely chopped dill pickles
1 tbsp (15 mL) pickle brine
½ shallot, finely chopped
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) lemon zest
1 Stir mayo with pickles, brine, shallot, Dijon and zest in a small bowl. Tartar sauce will keep well, covered and refrigerated, for up to 1 week.
Makes 3/4 cup (175 mL) tartar sauce
