18 Delicious Perch Recipes Perfect for Seafood Lovers

If you’re a seafood lover looking for fresh, flaky, and flavorful inspiration, you’re in the right place! Perch is a versatile fish that shines in everything from crispy fried bites to elegant baked dishes. Whether you need a quick weeknight dinner or a showstopping weekend meal, these 18 delicious perch recipes will have you hooked. Let’s dive in—your next favorite dish is waiting!

Pan-Fried Perch with Lemon Butter Sauce

Perfect for those nights when you’re craving something fancy but don’t want to spend hours in the kitchen, this Pan-Fried Perch with Lemon Butter Sauce is a game-changer. It’s crispy, it’s zesty, and it’s downright delicious—let’s get cooking!

Ingredients

• 4 perch fillets, skin-on (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup unsalted butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the fish: Pat the perch fillets dry with paper towels to ensure they get that perfect crisp.
2. Season the flour: In a shallow dish, mix the flour, salt, and pepper. This is your quick dredging station.
3. Dredge the fish: Lightly coat each fillet in the flour mixture, shaking off any excess. Tip: A thin coat means a crispier finish!
4. Heat the pan: In a large skillet over medium-high heat, melt 2 tbsp of butter with the olive oil until it’s sizzling but not smoking.
5. Cook the fish: Add the fillets skin-side down and cook for 3-4 minutes until golden. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan—work in batches if needed.
6. Make the sauce: Remove the fish and in the same pan, add the remaining butter, garlic, and lemon juice. Cook for 1 minute until fragrant. Tip: Scrape up those tasty browned bits for extra flavor.
7. Finish and serve: Pour the sauce over the fish, sprinkle with parsley, and dig in while it’s hot!

The perch comes out with a beautifully crispy skin that gives way to tender, flaky meat, all smothered in a bright, buttery sauce that’s just begging to be sopped up with some crusty bread. Try serving it over a bed of sautéed greens for a meal that feels straight out of a seaside bistro.

Crispy Baked Perch with Herbs

Man, do I have a treat for you today! This Crispy Baked Perch with Herbs is the kind of dish that’ll make you feel like a gourmet chef without any of the fuss. It’s simple, flavorful, and oh-so-crispy—perfect for a weeknight dinner that feels a little special.

Ingredients

• 4 perch fillets (about 6 oz each), patted dry
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 cup olive oil
• 1 lemon, cut into wedges

Instructions

1. Preheat oven: Heat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Mix dry ingredients: In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, thyme, and rosemary.
3. Coat fish: Dredge each perch fillet in the flour mixture, shaking off any excess. Tip: For extra crispiness, let the coated fillets sit for 5 minutes before baking.
4. Arrange on baking sheet: Place the fillets on the prepared baking sheet and drizzle evenly with olive oil.
5. Bake to perfection: Bake for 12-15 minutes, or until the fish is golden and flakes easily with a fork. Tip: Don’t overcrowd the baking sheet to ensure even crisping.
6. Serve immediately: Squeeze fresh lemon juice over the top right before serving for a bright, zesty finish. Tip: Pair with a simple arugula salad to balance the richness.

The result? A beautifully crispy exterior giving way to tender, flaky fish inside, with the herbs adding just the right amount of earthy depth. Try serving it over a bed of creamy polenta for a comforting meal that’s sure to impress.

Grilled Perch Tacos with Mango Salsa

Hey there! Let me tell you about these Grilled Perch Tacos with Mango Salsa that are about to become your new favorite summer dish. They’re light, flavorful, and just the right amount of messy—perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 lb perch fillets, skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Prep the perch: Rub the perch fillets with olive oil, then season both sides with salt, black pepper, garlic powder, and paprika.
2. Heat the grill: Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
3. Grill the fish: Place the perch fillets skin-side down on the grill. Cook for 4 minutes, then flip and cook for another 3 minutes until the fish flakes easily with a fork.
4. Make the salsa: While the fish cooks, mix together the diced mango, red onion, cilantro, jalapeño, and lime juice in a bowl. Let it sit to meld the flavors.
5. Warm the tortillas: Place the tortillas on the grill for about 30 seconds per side until they’re warm and slightly charred.
6. Assemble the tacos: Flake the grilled perch into chunks, divide among the tortillas, and top with a generous spoonful of mango salsa.

The combination of the smoky, tender perch with the sweet and spicy mango salsa is downright addictive. Serve these tacos with an extra lime wedge on the side for that perfect zesty finish.

Perch Chowder with Creamy Broth

Craving something cozy yet a tad fancy for dinner? Let’s dive into making this lush perch chowder that’s all about that creamy, dreamy broth hugging tender chunks of fish. It’s the kind of dish that makes you wanna cancel plans just to stay in with a bowl.

Ingredients

• 1 lb perch fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced into 1/2-inch cubes
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cups fish stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1 bay leaf

Instructions

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onion, garlic, potatoes, carrots, and celery. Cook until onions are translucent, about 5 minutes.
2. Simmer the base: Pour in the fish stock, add salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15 minutes.
3. Add the fish: Gently stir in the perch pieces. Cook for about 5 minutes, or until the fish is just cooked through. Tip: Don’t stir too much to keep the fish from breaking apart.
4. Cream it up: Slowly pour in the heavy cream, stirring gently. Heat through for another 2 minutes. Tip: Keep the heat low to prevent the cream from curdling.
5. Final touch: Remove the bay leaf. Taste and adjust seasoning if needed. Tip: A splash of lemon juice can brighten up the flavors if you like.

This chowder is luxuriously creamy with a light sweetness from the perch, balanced by the earthy veggies. Serve it with crusty bread for dipping, or go all out with oyster crackers on top for that extra crunch.

Perch Ceviche with Lime and Cilantro

Hey, have you ever tried making ceviche at home? It’s easier than you think, and this Perch Ceviche with Lime and Cilantro is the perfect dish to start with—fresh, zesty, and downright addictive.

Ingredients

• 1 lb fresh perch fillets, diced into 1/2-inch pieces
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 avocado, diced
• 1 tbsp olive oil

Instructions

1. Prep the fish: In a large glass bowl, combine the diced perch and lime juice, making sure the fish is completely submerged. Cover and refrigerate for 20 minutes—the lime juice will ‘cook’ the fish.
2. Add the veggies: After 20 minutes, stir in the red onion, cilantro, jalapeño, salt, and pepper. Let it sit for another 5 minutes to let the flavors meld.
3. Finish with avocado: Gently fold in the diced avocado and drizzle with olive oil. Give it a quick toss to combine everything without mashing the avocado.
4. Serve immediately: Spoon the ceviche into bowls or onto tostadas for a crunchy contrast. Tip: For an extra kick, add a few dashes of hot sauce before serving.

The texture is a beautiful mix of tender fish and creamy avocado, with a bright lime kick that’s balanced by the heat of the jalapeño. Try serving it with a side of plantain chips for a sweet and salty twist!

Perch Piccata with Capers and White Wine

Dive into this Perch Piccata with Capers and White Wine, and let me tell you, it’s like a little party in your mouth where the capers bring the confetti. Perfect for when you want to feel fancy without trying too hard.

Ingredients

• 4 perch fillets, skinless and patted dry
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prep the perch: Mix flour, salt, and pepper on a plate. Dredge each perch fillet in the mixture, shaking off excess.
2. Heat the oil: In a large skillet over medium-high heat, warm the olive oil until shimmering but not smoking.
3. Cook the fish: Add the perch fillets to the skillet. Cook for 3 minutes per side or until golden and crispy. Remove and set aside.
4. Deglaze the pan: Pour in the white wine, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Add liquids: Stir in chicken broth and lemon juice. Bring to a simmer and cook for another 3 minutes.
6. Incorporate capers: Add the capers and butter, stirring until the butter melts and the sauce thickens slightly.
7. Finish the dish: Return the perch to the skillet, spooning the sauce over the fillets. Sprinkle with parsley before serving.

The perch comes out tender with a crispy edge, swimming in a sauce that’s bright from the lemon, rich from the butter, and briny from the capers. Serve it over a heap of mashed potatoes or alongside some roasted asparagus for a meal that’ll have everyone asking for seconds.

Perch Fish Cakes with Dill Aioli

Venturing into the world of seafood can be a bit intimidating, but these Perch Fish Cakes with Dill Aioli are here to change that. They’re crispy on the outside, tender on the inside, and that aioli? Absolutely killer. Let’s get cooking!

Ingredients

• 1 lb perch fillets, skinless and chopped into small pieces
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup mayonnaise (for aioli)
• 1 tbsp fresh dill, finely chopped (for aioli)
• 1 tsp lemon juice (for aioli)
• 1/2 tsp garlic powder (for aioli)

Instructions

1. Mix the base: In a large bowl, combine the chopped perch, breadcrumbs, 1/4 cup mayonnaise, beaten egg, 2 tbsp dill, 1 tbsp lemon juice, 1 tsp garlic powder, salt, and pepper. Mix until well combined.
2. Form the cakes: Divide the mixture into 8 equal portions. Shape each portion into a patty about 1/2 inch thick.
3. Heat the oil: In a large skillet, heat 2 tbsp olive oil over medium heat until shimmering, about 2 minutes.
4. Cook the cakes: Add the patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. Make the aioli: While the cakes cook, mix 1/2 cup mayonnaise, 1 tbsp dill, 1 tsp lemon juice, and 1/2 tsp garlic powder in a small bowl. Tip: Let it sit for a few minutes to let the flavors meld.
6. Serve hot: Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil. Serve immediately with the dill aioli on the side. Tip: For an extra zing, add a squeeze of fresh lemon juice right before serving.

The contrast between the crispy exterior and the moist, flavorful inside of these fish cakes is just unreal. And that dill aioli? It’s the perfect creamy, tangy companion. Try serving them on a bed of mixed greens for a light meal that’s anything but boring.

Perch Stir-Fry with Garlic and Ginger

Now, let me tell you about this Perch Stir-Fry with Garlic and Ginger that’s about to become your weeknight hero. It’s quick, packed with flavor, and honestly, it’s the kind of dish that makes you feel like a kitchen wizard without any of the fuss.

Ingredients

• 1 lb perch fillets, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, sliced

Instructions

1. Prep the perch: Pat the perch pieces dry with paper towels to ensure they get a nice sear.
2. Heat the pan: In a large skillet, heat the vegetable oil over medium-high heat until it shimmers, about 2 minutes.
3. Sear the fish: Add the perch pieces to the skillet, making sure not to overcrowd the pan. Cook for 2 minutes per side until golden, then remove and set aside.
4. Stir-fry the veggies: In the same skillet, add the garlic and ginger, stirring for 30 seconds until fragrant. Toss in the broccoli and bell pepper, cooking for 3 minutes until they start to soften.
5. Combine everything: Return the perch to the skillet, add soy sauce, honey, and red pepper flakes, stirring gently to coat everything evenly. Cook for another 2 minutes.
6. Finish with greens: Sprinkle the green onions over the top, give it one final stir, and remove from heat.

The perch comes out tender with a slight crisp from the stir-fry, while the garlic and ginger bring a punch of flavor that’s balanced by the sweetness of the honey. Serve it over a bed of steamed rice or noodles for a meal that’s as satisfying as it is simple.

Perch en Papillote with Vegetables

Perfect for those nights when you want something fancy but don’t feel like doing a ton of dishes, Perch en Papillote is your new best friend. It’s basically fish and veggies steamed in a parchment paper pouch, which means maximum flavor with minimal cleanup—talk about a win-win!

Ingredients

• 2 perch fillets (about 6 oz each)
• 1 cup julienned carrots
• 1 cup julienned zucchini
• 1/2 cup thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) to ensure it’s ready when you are.
2. Prep veggies: Toss the carrots, zucchini, and red onion with 1 tbsp olive oil, lemon juice, garlic, salt, and pepper in a bowl. Tip: Julienning the veggies ensures they cook evenly with the fish.
3. Assemble pouches: Cut two large pieces of parchment paper. Divide the veggie mixture between them, placing it in the center. Lay a perch fillet on top of each veggie pile, then drizzle with the remaining olive oil and top with a sprig of thyme.
4. Seal pouches: Fold the parchment paper over the fish and veggies, then crimp the edges tightly to seal. Tip: Make sure the pouch is sealed well to keep all the steam inside.
5. Bake: Place the pouches on a baking sheet and bake for 15 minutes. Tip: The pouches will puff up—that’s how you know it’s working its magic.
6. Serve: Carefully open the pouches (watch out for steam!) and serve immediately. The fish will be flaky and moist, with the veggies perfectly tender-crisp. Try serving it right in the parchment for a fun, rustic presentation.

The beauty of this dish is in its simplicity—the perch stays incredibly moist, and the veggies soak up all the lemony, herby goodness. It’s like a little surprise package of flavor that’s just waiting to be unwrapped.

Perch and Shrimp Jambalaya

Guess what? I’ve got this killer Perch and Shrimp Jambalaya recipe that’s gonna blow your mind. It’s the perfect mix of spicy, savory, and just a tad bit smoky, all in one pot. Let’s dive in, shall we?

Ingredients

• 1 cup long-grain white rice
• 1 lb perch fillets, cut into 1-inch pieces
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp chopped parsley for garnish

Instructions

1. Prep the veggies: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, cooking until soft, about 5 minutes.
2. Add garlic and spices: Stir in garlic, Cajun seasoning, smoked paprika, thyme, and oregano, cooking for 1 minute until fragrant.
3. Incorporate tomatoes and rice: Add diced tomatoes and rice, stirring to combine. Pour in chicken broth and bring to a boil.
4. Simmer the rice: Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
5. Add the seafood: Gently fold in perch and shrimp, cover, and cook for 5 minutes, or until seafood is cooked through.
6. Season and garnish: Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley before serving.

This jambalaya is a texture dream—fluffy rice, tender seafood, and just the right amount of kick. Serve it with a side of crusty bread to soak up all that goodness, or go wild and top it with a fried egg for breakfast jambalaya. Yes, that’s a thing now.

Perch Fritters with Spicy Remoulade

These perch fritters with spicy remoulade are the crispy, golden answer to your seafood cravings. Trust me, they’re so good, you’ll want to make a double batch—because sharing is optional.

Ingredients

• 1 lb perch fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 egg, beaten
• 3/4 cup milk
• 2 tbsp vegetable oil, plus more for frying
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/4 tsp garlic powder

Instructions

1. Prep the batter: In a large bowl, whisk together flour, baking powder, salt, and cayenne pepper. Stir in egg and milk until just combined; the batter should be lumpy.
2. Heat the oil: Pour enough vegetable oil into a large skillet to reach 1/2 inch up the sides. Heat over medium-high until it reaches 375°F on a thermometer.
3. Fry the fritters: Dip perch pieces into the batter, letting excess drip off. Fry in batches, turning once, until golden brown and crispy, about 3 minutes per side. Drain on paper towels.
4. Make the remoulade: While the fritters fry, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, and garlic powder in a small bowl. Chill until ready to serve.
5. Serve hot: Plate the fritters with a side of spicy remoulade. For an extra kick, sprinkle with a little more cayenne pepper.

The fritters are irresistibly crispy on the outside, tender and flaky inside, with the remoulade adding a creamy, spicy contrast. Try serving them on a bed of greens for a light meal, or pile them high as a party appetizer.

Perch Curry with Coconut Milk

Let me tell you about this perch curry with coconut milk that’s going to blow your mind. It’s creamy, it’s spicy, and it’s ridiculously easy to make, perfect for when you’re craving something exotic but don’t want to spend all day in the kitchen.

Ingredients

• 1 lb perch fillets, cut into 2-inch pieces
• 1 can (13.5 oz) coconut milk
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Prep the fish: Rinse the perch fillets under cold water and pat them dry with paper towels. Cut them into 2-inch pieces and set aside.
2. Sauté the base: Heat coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Add spices: Stir in the curry powder, turmeric, cayenne pepper, and salt, cooking for another minute until fragrant.
4. Incorporate coconut milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
5. Cook the fish: Gently add the perch pieces to the skillet, ensuring they’re submerged in the sauce. Simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Garnish and serve: Sprinkle with fresh cilantro and serve with lime wedges on the side for squeezing over the curry.

The curry is luxuriously creamy with a kick of heat that’s balanced by the freshness of cilantro and lime. Serve it over steamed rice or with naan bread to soak up all that delicious sauce.

Perch Sandwich with Tartar Sauce

Today’s the day we tackle the Perch Sandwich with Tartar Sauce, and trust me, it’s going to be a game-changer for your lunch routine. This sandwich is crispy, tangy, and downright delicious, perfect for those days when you’re craving something a little special but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb perch fillets, patted dry
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 egg, beaten
• 1/2 cup milk
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 4 brioche buns, toasted
• 1/2 cup tartar sauce
• 1 cup shredded lettuce
• 1/2 cup sliced pickles

Instructions

1. Prep the fish: In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika. In another dish, whisk together egg and milk. Place panko in a third dish.
2. Coat the fish: Dredge each perch fillet in the flour mixture, dip in the egg mixture, then coat with panko, pressing gently to adhere.
3. Fry to perfection: Heat oil in a large skillet over medium-high heat (350°F). Fry fillets for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Assemble the sandwich: Spread tartar sauce on the bottom bun, top with a fried perch fillet, shredded lettuce, and pickles. Cover with the top bun. Tip: Toasting the buns adds a nice crunch and prevents sogginess.
5. Serve immediately: Enjoy your Perch Sandwich while it’s hot for the best texture and flavor. Tip: Pair with a cold beer or lemonade for the ultimate experience.

The crunch of the panko-coated perch against the creamy tartar sauce is nothing short of magical, and those pickles add just the right amount of zing. Try serving it with sweet potato fries for a meal that’s sure to impress.

Perch Risotto with Parmesan and Peas

Risotto might seem fancy, but trust me, this Perch Risotto with Parmesan and Peas is as comforting as your favorite sweatshirt and just as easy to throw together on a lazy evening.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas, thawed
• 2 perch fillets, skinless and cut into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Sauté the base: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Toast the rice: Stir in Arborio rice, cooking for 2 minutes until slightly translucent. This step is key for that nutty risotto flavor.
3. Deglaze with wine: Pour in white wine, stirring until fully absorbed. The alcohol cooks off, leaving behind a delicious depth.
4. Add stock gradually: Begin adding warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This patience pays off in creamy texture.
5. Incorporate perch and peas: After about 18 minutes, when rice is al dente, gently fold in perch chunks and peas. Cook for another 4 minutes until fish is just done.
6. Finish with cheese and butter: Remove from heat. Stir in Parmesan, remaining butter, salt, and peppers. Let sit for 2 minutes to melt cheese and butter into creamy perfection.

The result? A creamy, dreamy risotto with tender bites of perch and sweet pops of pea. Serve it with a crisp green salad or crusty bread to sop up every last bit of that cheesy goodness.

Perch Stuffed with Crabmeat

Now, let me tell you about this Perch Stuffed with Crabmeat that’s about to become your new favorite dish. It’s like the ocean decided to throw a party in your mouth, and everyone’s invited. Perfect for when you want to impress but keep it simple.

Ingredients

• 2 whole perch, cleaned and butterflied
• 1 cup crabmeat, picked over for shells
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp Old Bay seasoning
• 1/4 cup breadcrumbs
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, melted
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for the perch.
2. Mix stuffing: In a bowl, combine crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, and lemon juice. Mix until well blended.
3. Stuff perch: Carefully open each butterflied perch and evenly divide the crabmeat mixture between them. Close the perch over the stuffing.
4. Prepare for baking: Place the stuffed perch in a baking dish. Drizzle with melted butter and olive oil, then season lightly with salt and pepper.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the perch is opaque and flakes easily with a fork.
6. Serve: Let it rest for a couple of minutes before serving to let the flavors meld together beautifully.

The perch comes out tender and flaky, with the crabmeat stuffing adding a luxurious richness that’s downright addictive. Serve it over a bed of wild rice or with a side of steamed asparagus for a meal that’s as elegant as it is easy.

Perch Po’ Boy with Cajun Seasoning

Kick off your culinary adventure with this Perch Po’ Boy that’s packed with flavor and a bit of a kick, thanks to that Cajun seasoning we’re all obsessed with. It’s the kind of sandwich that makes you forget about your diet, but hey, life’s short, right?

Ingredients

• 1 lb perch fillets, patted dry
• 1 cup all-purpose flour
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup cornmeal
• 1/2 cup vegetable oil, for frying
• 4 French rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup pickles, sliced

Instructions

1. Prep the fish: In a shallow dish, mix flour, Cajun seasoning, salt, and pepper. In another dish, pour buttermilk. Dip each perch fillet in buttermilk, then dredge in the flour mixture, shaking off excess.
2. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches 375°F. A drop of water should sizzle when it hits the oil.
3. Fry to perfection: Fry the fillets in batches for about 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Mix the sauce: Combine mayonnaise and hot sauce in a small bowl. Spread generously on the inside of each French roll.
5. Assemble the sandwich: Layer shredded lettuce, tomato slices, pickles, and two perch fillets on each roll. Serve immediately.

This Perch Po’ Boy is a crispy, spicy, and downright delicious mess that’s best eaten over the sink unless you’re a neat freak. The Cajun seasoning gives it that perfect kick, while the buttermilk keeps the fish tender inside its crunchy coat. Try serving it with a side of sweet potato fries for that extra Southern charm.

Perch Kebabs with Zucchini and Bell Peppers

Oh man, have I got a treat for you today! Imagine this: tender, flaky perch skewered up with crisp zucchini and sweet bell peppers, all kissed by the grill. It’s like summer on a stick, and I’m here to walk you through making it happen in your own backyard.

Ingredients

• 1 lb perch fillets, cut into 1-inch chunks
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Prep the skewers: Thread the perch, zucchini, and bell pepper pieces onto the soaked skewers, alternating between them.
2. Season the kebabs: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Brush this mixture evenly over the assembled kebabs.
3. Preheat the grill: Fire up your grill to medium-high heat, about 375°F to 400°F. Tip: Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the kebabs: Place the kebabs on the grill. Cook for about 3-4 minutes per side, or until the perch is opaque and the veggies have nice grill marks. Tip: Don’t overcrowd the grill to ensure even cooking.
5. Rest before serving: Let the kebabs rest for a couple of minutes off the grill. Tip: This lets the juices redistribute, making every bite as juicy as possible.

The perch turns out so tender it practically melts in your mouth, while the zucchini and bell peppers add a satisfying crunch and sweetness. Serve these kebabs over a bed of fluffy couscous or with a side of tangy yogurt sauce for an extra flavor punch.

Perch Paella with Saffron and Chorizo

Now, let me tell you about this Perch Paella with Saffron and Chorizo that’s about to become your new favorite dish. It’s like a sunny Spanish vacation in a pan, with the perch adding a delicate twist to the classic paella.

Ingredients

• 1 cup short-grain rice (like Bomba or Arborio)
• 2 tbsp olive oil
• 1/2 lb chorizo, sliced into 1/4-inch rounds
• 1 lb perch fillets, cut into 2-inch pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1/2 tsp saffron threads
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat the pan: In a large paella pan or wide skillet, heat olive oil over medium-high heat until shimmering.
2. Brown the chorizo: Add chorizo slices and cook until they’re nicely browned on both sides, about 2 minutes per side. Remove and set aside.
3. Sauté the veggies: In the same pan, add onion, garlic, and red bell pepper. Cook until soft, about 5 minutes, stirring occasionally.
4. Toast the rice: Stir in the rice and saffron, cooking for 2 minutes until the rice is slightly translucent.
5. Add liquids: Pour in the chicken stock, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, without stirring.
6. Layer the perch: Gently place perch pieces on top of the rice, cover, and cook for another 10 minutes until the fish is opaque.
7. Finish with peas and chorizo: Scatter peas and the reserved chorizo over the top, cover, and let sit off the heat for 5 minutes.
8. Serve with lemon: Squeeze lemon wedges over the paella before serving for a bright finish.

The perch stays tender and flaky, while the chorizo brings a smoky punch. Serve it straight from the pan for that authentic, shareable paella experience.

Conclusion

With so many tasty ways to enjoy perch, there’s something here for every seafood lover! Whether you’re craving crispy fried fillets or a light, lemony bake, these recipes make it easy to bring fresh flavor to your table. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow foodies on Pinterest—happy cooking!