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

Pan-fried perch with lemon butter sauce is a light yet indulgent dish that comes together in under 20 minutes—perfect for a quick weeknight dinner that feels special.

• 4 (6-oz) perch fillets, patted dry
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

1. Season perch fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper, then lightly dredge in 1/4 cup flour, shaking off excess.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Once butter foams, add perch and cook for 3–4 minutes per side until golden and flaky. Transfer to a plate.
3. Reduce heat to low. Add remaining 1 tbsp butter and 2 tbsp lemon juice to the skillet, scraping up browned bits. Simmer for 1 minute until slightly thickened.
4. Spoon sauce over perch, sprinkle with 1 tbsp parsley, and serve immediately.

The crispy, buttery crust contrasts beautifully with the bright, tangy sauce—no fancy techniques required for restaurant-worthy flavor.

Tip: For extra richness, stir in 1 tsp capers with the lemon butter sauce.

Crispy Baked Perch with Herbs

This light and flaky perch gets a crispy golden crust thanks to a simple herb coating—no frying required!

Ingredients:

• 1 lb perch fillets (skinless)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp melted butter
• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/4 cup panko, 2 tbsp Parmesan, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
3. Brush perch fillets with 2 tbsp melted butter, then press the top side into the breadcrumb mixture to coat evenly.
4. Arrange fillets crumb-side up on the baking sheet. Bake for 12–15 minutes until the crust is golden and the fish flakes easily.
5. Serve immediately with lemon wedges.

The Parmesan and smoked paprika add a savory depth that makes this dish feel indulgent—yet it’s ready in under 20 minutes!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely to avoid burning).

Grilled Perch Tacos with Mango Salsa

These bright and flaky grilled perch tacos are a summer staple, topped with a sweet-spicy mango salsa that’ll have you reaching for seconds.

Ingredients:

• 1 lb fresh perch fillets
• 8 small corn tortillas
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt, divided
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Lime wedges, for serving

Instructions:

1. Make the salsa: In a bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Toss gently and refrigerate.
2. Season the fish: Pat perch fillets dry, then rub with cumin, smoked paprika, remaining 1/4 tsp salt, and olive oil.
3. Grill: Heat a grill or grill pan to medium-high (about 400°F). Cook perch for 3–4 minutes per side until opaque and lightly charred. Flake into large pieces.
4. Warm tortillas: Grill tortillas for 20 seconds per side until pliable.
5. Assemble: Fill tortillas with perch, top with mango salsa, and serve with lime wedges.

The contrast of smoky grilled fish and juicy mango salsa is downright addictive—perfect for turning a weeknight into a mini fiesta.

Tip: For extra crunch, quick-pickle the red onion in lime juice while prepping the fish.

Perch Chowder with Creamy Broth

This comforting perch chowder is rich, creamy, and packed with tender fish and veggies—perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb perch fillets, cut into 1-inch pieces
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 cups diced Yukon Gold potatoes
• 3 cups fish or vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 diced yellow onion and 2 chopped celery stalks; sauté for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add 2 cups diced potatoes, 3 cups broth, 1 tsp thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then cook for 12–15 minutes until potatoes are tender.
3. Gently stir in 1 lb perch pieces and 1 cup heavy cream. Simmer for 5 minutes until fish is opaque and flakes easily.
4. Remove from heat and sprinkle with 2 tbsp fresh parsley.

The smoky paprika and fresh perch give this chowder a delicate depth of flavor, while the creamy broth keeps it luxuriously smooth.

Tip: For extra richness, swap half the broth with clam juice.

Perch Ceviche with Lime and Cilantro

Bright, citrusy, and packed with fresh flavors, this easy perch ceviche is a no-cook winner for summer gatherings or a light weeknight bite.

Ingredients:

• 1 lb fresh perch fillets, skinless and diced into ½-inch cubes
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• ¼ cup finely chopped red onion
• 1 small jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro
• ½ tsp kosher salt
• ¼ tsp sugar
• 1 ripe avocado, diced (for serving)
• Tortilla chips or tostadas (for serving)

Instructions:

1. In a glass bowl, combine the diced perch and lime juice, making sure the fish is fully submerged. Cover and refrigerate for 20–25 minutes, stirring once halfway, until the fish turns opaque and “cooked” in the citrus.
2. Drain off about half the lime juice, then gently fold in the red onion, jalapeño, cilantro, kosher salt, and sugar. Let sit for 5 minutes to meld flavors.
3. Just before serving, gently fold in the diced avocado. Spoon onto tostadas or serve with tortilla chips for scooping.

The magic here? The lime’s acidity gives the perch a silky, almost buttery texture—no heat required!

Tip: For extra freshness, add a handful of diced cucumber or mango with the avocado.

Perch Piccata with Capers and White Wine

This bright and tangy perch piccata feels fancy but comes together in under 30 minutes—perfect for a quick weeknight dinner that still wows.

Ingredients:

• 4 perch fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/3 cup dry white wine (like Pinot Grigio)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat the perch fillets dry. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each fillet lightly in the flour mixture, shaking off excess.
2. Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat. Add the perch and cook for 3 minutes per side until golden and just cooked through. Transfer to a plate.
3. Reduce heat to medium. Add the white wine, lemon juice, and capers to the skillet, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Remove from heat and swirl in the remaining 2 tbsp butter until melted. Stir in the parsley, then pour the sauce over the perch. Serve immediately.

The briny capers and punchy lemon play off the delicate perch beautifully, while the buttery pan sauce ties it all together. Tip: For extra richness, swap half the butter for a splash of heavy cream in the sauce.

Perch Fish Cakes with Dill Aioli

These crispy, golden fish cakes are packed with fresh perch and bright dill flavor, paired with a creamy aioli that’s downright irresistible.

Ingredients

• 1 lb cooked perch fillets, flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh dill, chopped (divided)
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup sour cream
• 1 tsp lemon juice

Instructions

1. In a large bowl, combine flaked perch, panko, mayonnaise, egg, 1 tbsp dill, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until evenly combined.
2. Shape mixture into 8 equal patties (about 1/2-inch thick).
3. Heat olive oil in a large skillet over medium heat. Cook patties for 3–4 minutes per side, until deeply golden and crisp.
4. Meanwhile, stir together sour cream, lemon juice, and remaining 1 tbsp dill to make the aioli.

The secret? The double dose of dill—mixed right into the cakes and the aioli—gives these a fresh, herby punch that’s anything but boring.

Tip: For extra-crispy cakes, chill the shaped patties for 15 minutes before frying.

Perch Stir-Fry with Garlic and Ginger

This quick and flavorful stir-fry lets perch shine with a punch of garlic and ginger—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 lb perch fillets, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add perch and cook for 2–3 minutes per side until lightly browned. Transfer to a plate.
2. In the same skillet, heat 1 tbsp vegetable oil. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Pour in soy sauce, honey, rice vinegar, and red pepper flakes. Simmer for 1 minute until slightly thickened.
4. Return the perch to the skillet, tossing gently to coat in the sauce. Cook for 1–2 more minutes until heated through.
5. Garnish with green onions and sesame seeds (if using). Serve immediately over rice or noodles.

The honey-glazed perch stays tender while soaking up the spicy-sweet sauce—no soggy fish here! A sprinkle of sesame seeds adds just the right crunch.

Tip: For extra crispiness, dust the perch lightly with cornstarch before cooking.

Perch en Papillote with Vegetables

This elegant yet fuss-free dish steams delicate perch and fresh veggies in parchment for a light, flavorful meal that feels restaurant-worthy.

Ingredients

• 2 (6-oz) perch fillets, skinless
• 1 cup thinly sliced zucchini
• 1 cup julienned carrots
• 1/2 cup thinly sliced red bell pepper
• 2 tbsp unsalted butter, melted
• 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 to 400°F. Cut two 15-inch squares of parchment paper.
2. Divide zucchini, carrots, and bell pepper evenly between parchment sheets, piling them in the center.
3. Place perch fillets on top of vegetables. Drizzle each with 1 tbsp melted butter, 1/2 tbsp lemon juice, 1/2 tsp garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Top with a thyme sprig.
4. Fold parchment into airtight packets: bring opposite edges together, crimp tightly, then twist ends like a candy wrapper.
5. Bake for 18 minutes until packets puff up. Carefully open (watch for steam!) and check fish flakes easily with a fork.

The parchment locks in moisture, creating tender fish and crisp-tender veggies infused with buttery lemon-thyme aroma—no fancy tools required!

Tip: For extra flavor, swap thyme with dill or add a thin lemon slice under each fillet.

Perch and Shrimp Jambalaya

This hearty jambalaya brings together tender perch and plump shrimp in a smoky, spice-kissed rice dish that’s perfect for feeding a crowd.

Ingredients:

• 1 lb perch fillets, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat. Add onion, bell pepper, and celery; sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 tbsp smoked paprika, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper; stir to coat the veggies. Pour in diced tomatoes with juices, 2 cups chicken broth, and 1 cup rice. Drop in 2 bay leaves and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Nestle perch pieces into the rice, then scatter shrimp on top. Cover and cook for 8–10 minutes until seafood is opaque and rice is tender.
4. Discard bay leaves. Fluff gently with a fork and garnish with sliced green onions.

The smoky paprika and briny seafood meld beautifully with the fluffy rice, making every bite a little celebration of Creole flavors.

Tip: For extra depth, use homemade shrimp stock instead of chicken broth—just simmer the shells with water for 15 minutes before straining.

Perch Fritters with Spicy Remoulade

These crispy perch fritters are a seafood lover’s dream—light, golden, and paired with a tangy-spicy remoulade that’ll have you dipping for more.

Ingredients:

• 1 lb fresh perch fillets, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup vegetable oil (for frying)

For the Spicy Remoulade:

• 1/2 cup mayonnaise
• 1 tbsp hot sauce (like Louisiana-style)
• 1 tbsp chopped pickles
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika

Instructions:

1. In a bowl, mix the chopped perch, 1/2 cup flour, 1/4 cup cornmeal, beaten egg, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Old Bay, 1/2 tsp garlic powder, and 1/4 tsp salt until combined.
2. Heat 1/4 cup vegetable oil in a skillet over medium-high. Drop heaping tablespoons of the mixture into the oil, flattening slightly. Fry for 3–4 minutes per side until golden and crispy. Drain on paper towels.
3. For the remoulade: Stir together 1/2 cup mayonnaise, 1 tbsp hot sauce, 1 tbsp pickles, 1 tsp Dijon, and 1/2 tsp smoked paprika. Chill until serving.

The magic here? The cornmeal adds a subtle crunch to the tender perch, while the remoulade’s smoky heat balances the sweetness of the fish perfectly.

Tip: For extra-crispy fritters, refrigerate the batter for 15 minutes before frying.

Perch Curry with Coconut Milk

This fragrant, creamy curry lets tender perch shine—mild enough for weeknights but special enough to impress guests.

Ingredients

• 1 lb perch fillets, patted dry
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup baby spinach
• Juice of ½ lime
• ¼ cup chopped cilantro

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add 1 small yellow onion; cook 3 minutes until soft. Stir in 3 garlic cloves, 1 tbsp ginger, 1 tbsp red curry paste, and 1 tsp turmeric; cook 1 minute until fragrant.
2. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer 5 minutes, stirring occasionally.
3. Gently add perch fillets; spoon sauce over them. Cover and cook 4–5 minutes until fish flakes easily.
4. Fold in 1 cup baby spinach until wilted. Off heat, stir in juice of ½ lime and top with ¼ cup cilantro.

The lime and cilantro brighten the rich coconut sauce perfectly—don’t skip them! Serve with jasmine rice to soak up every drop.

Tip: For extra depth, toast ½ tsp cumin seeds with the onions.

Perch Sandwich with Tartar Sauce

This crispy perch sandwich is a lakeside classic, with flaky fish and tangy tartar sauce piled onto a toasted bun—simple, satisfying, and full of flavor.

Ingredients:

• 4 skinless perch fillets (about 1 lb total)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp vegetable oil
• 4 soft brioche buns, toasted
• 1/2 cup tartar sauce (store-bought or homemade)
• 1 cup shredded iceberg lettuce
• 4 thin slices tomato

Instructions:

1. In a shallow dish, whisk together the flour, garlic powder, paprika, salt, and black pepper. In another dish, place the beaten egg, and in a third, spread the panko.
2. Dredge each perch fillet in the flour mixture, dip into the egg, then coat evenly with panko, pressing lightly to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat. Cook the fillets for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Spread 2 tbsp tartar sauce on each toasted bun. Layer with lettuce, a perch fillet, and a tomato slice. Close the sandwich and serve immediately.

The contrast of the crunchy panko crust against the tender perch and creamy sauce makes every bite irresistible. Tip: For extra zing, stir 1 tbsp chopped pickles into your tartar sauce before assembling.

Perch Risotto with Parmesan and Peas

This creamy, seafood-studded risotto is a cozy yet elegant dish that lets delicate perch shine alongside nutty Parmesan and sweet peas.

Ingredients

• 1 lb fresh perch fillets, skin removed and cut into 1-inch pieces
• 4 cups low-sodium chicken or vegetable broth
• 1 cup Arborio rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup frozen peas, thawed
• 1/2 cup freshly grated Parmesan cheese
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a saucepan, heat broth over low heat to keep warm. In a large skillet, heat 1 tbsp butter and olive oil over medium heat. Add onion and cook for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
2. Stir in Arborio rice, coating with oil, and toast for 1 minute. Pour in white wine and simmer until mostly absorbed, about 2 minutes.
3. Add 1/2 cup warm broth at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total). Rice should be al dente with a creamy texture.
4. Gently fold in perch, peas, remaining 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook for 3–4 minutes until fish is opaque.
5. Remove from heat. Stir in Parmesan, lemon juice, and parsley. Taste and adjust salt if needed.

The magic here? The perch stays tender and flaky while infusing the risotto with subtle sweetness—no fishy overwhelm!

Tip: For extra depth, sear the perch in a separate pan for 1 minute per side before adding to the risotto.

Perch Stuffed with Crabmeat

This elegant yet approachable dish combines flaky perch with a rich, buttery crab filling—perfect for impressing guests without spending hours in the kitchen.

Ingredients:

• 4 (6-oz) perch fillets, skin-on
• 1 cup lump crabmeat, drained and picked clean
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp Old Bay seasoning
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix crabmeat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and 1/8 tsp salt until just combined.
3. Lay perch fillets skin-side down. Divide crab mixture evenly among fillets, mounding it along the center. Fold edges of fillets over slightly to enclose filling.
4. Brush tops with melted butter and sprinkle with remaining 1/8 tsp salt, black pepper, and parsley.
5. Bake for 18–20 minutes until fish flakes easily and filling is lightly golden.

The contrast of tender perch and the briny-sweet crab stuffing feels luxurious, but the prep is surprisingly simple—ideal for a weeknight dinner that tastes special.

Tip: For extra crunch, sprinkle buttered panko breadcrumbs over the stuffing before baking.

Perch Po’ Boy with Cajun Seasoning

This Louisiana-inspired sandwich packs flaky perch, a spicy crunch, and creamy remoulade into every bite—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 1 lb perch fillets, patted dry
• 1 cup buttermilk
• 1 cup cornmeal
• 1/4 cup all-purpose flour
• 2 tbsp Cajun seasoning (divided)
• 1/2 tsp salt
• 1/4 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice
• 2 French rolls, split and toasted
• 1 cup shredded lettuce
• 1/2 cup sliced pickles
• 2 tbsp vegetable oil

Instructions

1. Marinate fish: Soak perch in buttermilk and 1 tbsp Cajun seasoning for 15 minutes.
2. Make remoulade: Whisk mayonnaise, hot sauce, lemon juice, and remaining 1 tbsp Cajun seasoning; chill.
3. Dredge: Mix cornmeal, flour, and salt. Shake excess buttermilk off perch, then coat in cornmeal mixture.
4. Fry: Heat oil in a skillet over medium-high. Cook perch 3–4 minutes per side until golden and crispy.
5. Assemble: Spread remoulade on rolls, layer lettuce, pickles, and perch. Serve immediately.

The magic? Cornmeal gives the fish an extra-crisp texture that holds up to the zesty remoulade—no soggy sandwiches here!

Tip: For extra heat, add a pinch of cayenne to the remoulade.

Perch Kebabs with Zucchini and Bell Peppers

These light and flaky perch kebabs are a fresh take on grilling, with colorful zucchini and bell peppers adding a sweet crunch.

Ingredients:

• 1 lb perch fillets, cut into 1-inch cubes
• 1 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp lemon juice
• Wooden or metal skewers (soaked if wooden)

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a bowl, toss perch cubes, zucchini, and bell pepper with 2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Thread the perch and veggies onto skewers, alternating pieces.
4. Grill kebabs for 3–4 minutes per side, until the fish is opaque and the veggies are lightly charred.
5. Drizzle with 2 tbsp lemon juice before serving.

The smoky paprika and bright lemon make these kebabs pop, while the delicate perch stays tender and moist—perfect for a quick summer meal.

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Perch Paella with Saffron and Chorizo

This Perch Paella brings a fresh twist to the classic Spanish dish, with flaky fish and smoky chorizo mingling in a golden saffron-infused rice.

• 1 lb perch fillets, patted dry
• 4 oz Spanish chorizo, sliced into ¼-inch rounds
• 1 ½ cups short-grain rice (like Bomba or Arborio)
• 3 cups chicken stock
• 1 small yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• ½ tsp saffron threads, crushed
• 1 tsp smoked paprika
• ¼ cup olive oil
• 1 tsp kosher salt
• ½ cup frozen peas, thawed
• Lemon wedges, for serving

1. Heat olive oil in a 12-inch paella pan or skillet over medium. Add chorizo and cook until crispy, 3–4 minutes. Remove with a slotted spoon.
2. Add onion, bell pepper, and garlic to the pan. Cook until soft, 5 minutes. Stir in smoked paprika and saffron.
3. Add rice, toasting for 1 minute. Pour in chicken stock and kosher salt, stirring once. Simmer uncovered for 15 minutes (do not stir).
4. Nestle perch fillets into the rice, scatter peas and reserved chorizo on top. Cover and cook 8–10 minutes until fish flakes easily.
5. Remove from heat, rest 5 minutes. Serve with lemon wedges.

The magic here? The rice forms a crispy bottom layer (socarrat) while the perch stays tender—a textural dream. Tip: For extra depth, warm the stock with the saffron before adding it to the pan.

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!