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Fried Perch


Fried perch with onions and tomatoes. Served with tomato rice and fried shrimp.

The first time I ever tasted perch was on a trip to Ireland. We were visiting the lovely city of Limerick. Limerick was not on our original itinerary but I scheduled an “open day” for us to visit an unplanned destination. We visited Limerick on one of Ireland’s holy days of obligation; Assumption of Our Lady. It was a rainy day and the city was very quiet and many of their businesses were closed. We toured the city, walked along the Shannon River and visited St John’s castle. Lunchtime quickly approached and we found a pub near the river. The pub was small, dark and cozy. I ordered their version of “fish and chips”. Unlike previous fish and chips that I had tried this one was not made with cod, but instead with perch. Perch is a lean white fish, with a mild, sweet flavor and firm but flaky texture. The fish was lightly coated in flour and not the thick beer batter that is usually associated with fish and chips. I truly enjoyed the dish it reminded me of the Portuguese style, filetes de peixe, usually made with flounder. Now I fry perch often and I usually accompany it with cebolada, a mixture of tomatoes, onions, and garlic served right over the fish. Next time you visit your fishmarket look for perch, a white fish with a pink skin or ask your fishmonger for it. Now start cooking.

For the fish:

6 fillets of perch

Salt and pepper to taste

1 cup flour

½ cup of olive oil

½ cup of corn oil

½ stick of butter

Sprinkle the fish with salt and pepper on both sides. Dredge the fish in flour, shake off the excess. Fried the fish in the oil, about 4 minutes on each side or until it’s golden. Remove from the oil and place the fish on a paper towel lined plate.

For the Cebolada

1 whole small spanish onion

1 large tomato

3 cloves of garlic

¼ cup of olive oil

¼ tsp of paprika

Pinch of salt

Pinch of pepper

  • Place the ¼ cup of olive oil in a sautéing pan over medium heat.

  • Slice the small onion into thin slices add it to the saute pan

  • Chop the large tomato and add it to the onion mixture

  • Mince the 3 garlic cloves and add it to the tomato and onion mixture.

  • Add the ¼ teaspoon of paprika, salt and pepper to taste.

  • Cook the mixture for about 15 minutes or until the tomato and onion has soften and come together.

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