📝 About This Recipe
This recipe brings a northern freshwater twist to the iconic New Orleans sandwich, replacing traditional shrimp with delicate, sweet Yellow Perch fillets. The fish is flash-fried in a seasoned cornmeal crust until golden-shatter crisp, then nestled into a toasted French roll with a generous swipe of piquant remoulade. It is a harmonious marriage of Southern soul and freshwater bounty, offering a light yet satisfying crunch in every bite.
🥗 Ingredients
The Freshwater Perch
- 1.5 pounds Yellow Perch Fillets (fresh or thawed, patted very dry)
- 1 cup Buttermilk (for soaking)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Breading Station
- 1 cup Fine Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 2 tablespoons Cajun Seasoning (low-sodium preferred)
- 1 teaspoon Smoked Paprika
- 1 quart Peanut or Vegetable Oil (for frying)
Spicy Remoulade Sauce
- 3/4 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or grainy Dijon)
- 1 teaspoon Prepared Horseradish (drained)
- 1 tablespoon Capers (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Assembly
- 4 pieces French Bread Rolls (6-inch soft baguettes with a thin crust)
- 2 cups Shredded Iceberg Lettuce (crisp and cold)
- 2 large Vine-Ripened Tomato (thinly sliced)
- 16-20 slices Dill Pickle Chips
- 2 tablespoons Unsalted Butter (melted, for toasting bread)
👨🍳 Instructions
-
1
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the perch fillets in the mixture and refrigerate for 20 minutes to tenderize the fish and help the coating adhere.
-
2
Prepare the remoulade by combining mayonnaise, Creole mustard, horseradish, minced capers, and lemon juice in a small bowl. Cover and chill until ready to serve to allow flavors to meld.
-
3
In a shallow dish or heavy-duty zip-top bag, whisk together the cornmeal, flour, Cajun seasoning, and smoked paprika until well combined.
-
4
Fill a large heavy-bottomed skillet or Dutch oven with about 1.5 inches of oil. Heat over medium-high heat until it reaches 360°F (182°C).
-
5
Remove a few fillets from the buttermilk, letting the excess drip off. Dredge them thoroughly in the cornmeal mixture, pressing gently so the coating sticks.
-
6
Carefully place 4-5 fillets into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fish.
-
7
Fry the perch for 2-3 minutes per side until the crust is a deep golden brown and the fish flakes easily with a fork. It cooks very quickly!
-
8
Use a slotted spoon or spider to transfer the fried fish to a wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of extra salt.
-
9
While the fish rests for a moment, split the French rolls lengthwise. Brush the insides with melted butter and toast them under a broiler or in a dry pan until golden.
-
10
Spread a generous tablespoon (or more!) of the remoulade sauce on both the top and bottom halves of the toasted rolls.
-
11
Layer the bottom half with a handful of shredded iceberg lettuce and 2-3 slices of tomato.
-
12
Pile 3-4 fried perch fillets onto each sandwich, followed by 4-5 pickle chips.
-
13
Close the sandwich, press down gently to 'marry' the ingredients, and serve immediately while the fish is still piping hot.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it drops too low, the perch will absorb oil and lose its crunch. Patting the fish dry before the buttermilk soak ensures the liquid doesn't just slide off the fillet. If you can't find Yellow Perch, Walleye or Sunfish are excellent freshwater substitutes. For a cleaner fry, sift out any clumps from your cornmeal mixture between batches. Don't skip the wire rack; draining fried fish on paper towels can cause the bottom to steam and become soggy.
🍽️ Serving Suggestions
Serve with a side of crispy Zapp's potato chips for an authentic bayou feel. Pair with a cold, crisp Pilsner or a dry hard cider to cut through the richness of the fried fish. A side of vinegar-based coleslaw provides a bright, acidic contrast to the savory remoulade. Offer extra lemon wedges on the side for those who like a bright citrus pop. Sweet potato fries seasoned with a little extra Cajun spice make for a hearty accompaniment.