| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 502 | 26g | 5g | 36g |
| sugars | fibre | protein | salt |
| 1g | 2g | 37g | 1.2g |
Why I Love Austrian Fried Perch with Lemon Caper Sauce
I can’t help but feel incredibly nostalgic about this particular recipe, Fried Perch with Lemon Caper Sauce. This dish, though not Italian-American, mirrors the comforting simplicity at the heart of all my beloved family recipes. I got introduced to this Austrian delight, quite contrastingly, on a hiking trip here in the states. The memory of that first flaky bite of the perch laced with the tangy, buttery caper sauce still lingers.
The Inspiration Behind The Recipe
Interestingly, the inspiration for this recipe came not from my Italian heritage but through an exquisite meal enjoyed at a mountain-top retreat during one of my hikes at the Catskills. An Austrian chef at the lodge, Wolfgang Puck, served us this beautiful Fried Perch with Lemon Caper Sauce. The delicate balance of tart, salty, and buttery flavors in the dish left both me, and my taste buds, itching for more.
This dish might seem far from my traditional Italian-American repertoire, but the spirit of mastering simple but bold flavor combinations remains the same. If you’ve ever marveled at the classic Chicken Piccata, you’ll find a familiar saucy satisfaction in this dish.
Complementary Dishes and Wines
Fried Perch with Lemon Caper Sauce is a dish that stands quite robustly on its own, but I’ve also found it complements a crisp glass of Gruner Veltliner or Riesling beautifully – these Austrian wines pair splendidly well with the dish’s citrus and caper notes. I generally serve this with a side of fluffy boiled potatoes or a fresh green salad to balance out the richness. Trust me on this, a grilled asparagus or roasted Brussels sprouts side would brighten up your plate even more.
Now the beauty of this dish truly lies in the way it seamlessly marries the ocean freshness of perch with the zesty, invigorating character of lemon and capers. No wonder, I reserve this recipe for when I need to whisk myself and my grandchildren away on a quick Austrian culinary adventure without ever having to leave our cozy kitchen in New Jersey.
What You’ll Need
Method
Step One
Start by seasoning the perch fillets with salt and pepper to taste. Next, place the flour and breadcrumbs each in separate shallow dishes. Beat the eggs in a third dish.
Step Two
Dredge each fillet in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the fillet in the breadcrumbs, pressing them onto the fish to adhere well. Set these aside on a clean plate.
Step Three
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded perch fillets. Be sure not to overcrowd the pan, you can cook the fillets in batches if needed. Fry the fillets until they are golden brown and cooked through, this should take about 3 minutes per side. Once cooked, remove from the pan and set aside on a paper towel-lined plate.
Step Four
Discard the used oil from the skillet, and then melt the butter over medium heat. Add the minced garlic and sauté until it becomes fragrant.
Step Five
Then, pour in the chicken broth, freshly squeezed lemon juice, and add the capers. Let this mixture simmer for about 2 minutes, or until the sauce starts to reduce.
Step Six
Return the perch fillets to the skillet, spooning some of the lemon caper sauce over each piece. Allow them to simmer in the sauce for about 2 minutes on each side to ensure they are heated through.
Step Seven
Finish the dish by sprinkling the chopped fresh parsley over the perch fillets. Serve the fish hot, with the remaining lemon caper sauce on the side. Enjoy your Fried Perch with Lemon Caper Sauce!
