1perchor other white fish, scaled, cleaned and gutted
saltas needed
Pineapple Salsa
1fully ripened pineapple
olive oilas needed
1/4mediumred oniondiced
2clovesgarlicminced
1handfulfresh cilantrochopped
1cupcherry tomatoeshalved
1jalapeño or Serrano pepper
1/2lime
Tajin or all-purpose rub, to taste
Fried Perch
1cupall-purpose batter mix
1cupfish fry mix
canola oilto fry
Equipment
large skillet
grill
plastic bag
Directions
Perch
Score the sides of the fish about 1/2-inch (1cm) deep and 1 inch (2.5cm) apart to allow the salt to react with the fish.
Rub salt into the flesh and skin of the fish then place uncovered to chill for at least 2 hours and preferably overnight. This is a form of dry-brining to create a firmer texture for the fish.
Pineapple Salsa
Remove the exterior skin of the pineapple. Thinly slice rounds of pineapple then coat with olive oil.
Place the pineapple on the grill cooking both sides evenly until you have caramelized grill marks. Put aside until needed then dice.
Place all the diced pineapple, onion, garlic, and cilantro in a bowl along with the tomatoes.
When it comes to the chili, put as much or as little as you would like. Serrano is a late heat that sneaks up on you. If you like the chili flavor but not the heat, remove the seeds and ribs.
Squeeze into the pineapple mixture the lime. Season with Tajin. Stir and leave for the flavors to combine while cooking the fish.
Fried Perch
Take the fish then wipe dry and remove any excess salt. The fish will still be tacky.
In a gallon plastic bag add the batter mix and fish fry mix, then shake to combine.
Place the fish in the powder mix and make sure the fish is completely covered inside, outside, and in the scores.
Heat oil in a skillet to 325 degrees F (163 degrees C). This oil is cooler than the typical frying temperature to allow the fish to cook all the way through without burning the outside.
Place the fish in the heated oil and cook for about 5 minutes, or until brown, then turn and cook the other side for 5 minutes. It is generally a good practice to cook wild-caught fish all the way through as they don’t undergo the safety steps and checks that commercial fish does.
Serve by placing the hot cooked perch on a serving dish then top with the cold pineapple salsa. Serve immediately.