Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe that showcases the delicate flavour and texture of the fish. It’s made extra special when topped with a vibrant and refreshing herb sauce. You could think of this as a healthier ―and more sophisticated―take on fish and chips. You could also make this recipe with tilapia, pickerel, rockfish, or red snapper.
This collection was originally published in the October 2025 issue of alive magazine.
