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Perch fillet sandwiches Recipe

American · Main course · 25 min total

Crispy pan-fried perch fillets with a tangy tartar sauce and fresh lettuce, served on toasted brioche buns for a delightful lunch or dinner.

Ingredients

• 4 perch fillets (about 4 oz each)
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons milk
• 1/4 cup vegetable oil for frying
• 4 brioche buns, split and toasted
• 4 leaves lettuce
• 1/2 cup tartar sauce

Instructions

1. In a shallow dish, combine flour, cornmeal, paprika, garlic powder, salt, and pepper.
2. In another shallow dish, whisk egg and milk together.
3. Pat perch fillets dry with paper towels. Dip each fillet into the egg mixture, then dredge in the flour mixture, pressing lightly to adhere.
4. Heat oil in a large skillet over medium-high heat. Fry fillets for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
5. Spread tartar sauce on the bottom half of each toasted bun. Top with a lettuce leaf and a fried perch fillet. Close with the top bun and serve immediately.

Tips

• Substitute cod or tilapia if perch is unavailable.
• Store leftover fillets in the fridge for up to 2 days; reheat in a toaster oven to maintain crispiness.

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