Crispy cornmeal perch

Name: Crispy cornmeal perch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup cornmeal; 1 tsp smoked paprika, or chili powder; 1 egg; 3/4 tsp salt; 450 g perch fillets, patted dry; 2 tbsp canola oil, divided; 1 tub prepared roasted red pepper dip, (such as Summer Fresh); 4 market carrots, quartered lengthwise; 4 mini cucumbers, quartered lengthwise; 1 bell pepper, cut into strips; 2 cups mixed vegetable chips, (optional)

Prep Time15 mins
Total Time20 mins
Makes4 servings

Photo: Erik Putz

Amp up #FishFriday with this crunchy cornmeal-crusted perch. Best served with a yummy roasted red pepper dip and some cut veggies.

Ingredients

1/2 cup cornmeal
1 tsp smoked paprika, or chili powder
1 egg
3/4 tsp salt
450 g perch fillets, patted dry
2 tbsp canola oil, divided
1 tub prepared roasted red pepper dip, (such as Summer Fresh)
4 market carrots, quartered lengthwise
4 mini cucumbers, quartered lengthwise
1 bell pepper, cut into strips
2 cups mixed vegetable chips, (optional)

Instructions

Stir cornmeal and paprika in a bowl. Whisk egg in another bowl.
Sprinkle salt over perch. Dip in egg to coat both sides, then coat with cornmeal mixture, shaking off any excess. Place on a baking sheet.
Heat oil in a large non-stick frying pan over medium. Cook fish in batches until golden, 1 to 2 min per side.
Serve perch with dip, veggies, and vegetable chips (if using).

Nutrition (per serving)

Calories 290, Protein 26g, Carbohydrates 20g, Fat 12g, Fibre 2g, Sodium 763mg.
Excellent source of vitamin B12.

Kitchen tip

For crunchy fish sandwiches, spread mayo mixed with chopped gherkins on a halved dinner roll and fill with perch and vegetable chips.

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