Crispy Perch Fillets with Chili Butter: Flavor on the Fly, Vermont

Flavor on the Fly, a Flylords original series, kicked off in Vermont with Chef Ranga Perera. Vermont is a destination of varying landscapes and fisheries. From mountain trout streams to large lakes filled with pike, smallmouth, and perch there is something for every angler. As Ranga explored the vast fisheries and communities, one thing became apparent–the appreciation for Vermont’s natural resources, including local food. Whether it be maple syrup, local hardwood for fire, or green beans from Pitchfork Farm, the quality and care put into local ingredients were cherished in the episode. 

Chef Ranga and Tom Rosenbauer can even be seen foraging for wild mushrooms along a fishing adventure. Ranga shared, “Being out in the woods, foraging for mushrooms with Tom Rosenbauer was legendary. Tom is someone I admire and has done more for fly fishing than pretty much anyone. To be able to go out together and find local wild mushrooms and incorporate them directly into a meal is a dream come true.” 

Keeping with the spirit of Flavor on the Fly, and the importance of quality local ingredients we asked Ranga “What recipe do you think reflects your time in Vermont?” The answer–crispy perch fillets with chili butter. The below recipe is Ranga’s own and surely a crowd favorite. Like Vermont, this recipe beckons you to use local ingredients, support local communities, and get out on the water. After all, the perch won’t catch themselves.

Crispy Perch Fillets with Chili Butter 

Serves 3-4

Preparation Time: 20 minutes

Cook Time:  10 Minutes 

Total Time: 30 Minutes

Ingredients:

8-10    Ounces of Cleaned Perch Fillets, Cleaned and Patted Dry

1         Egg White, Lightly Beaten

¾        Cup Corn Starch

¼        Cup Fine Corn Meal

1         Teaspoon Kosher Salt, plus more to taste

½        Teaspoon Fresh Cracked Black Pepper

¼        Teaspoon Turmeric Powder

2         Cups of Neutral Frying Oil, such as Grapeseed Oil

5-7      Fresh Scallions, cut into ½ inch Batons

1-2      Fresh Anaheim or Banana Peppers, sliced into thin rounds

½        Cup Salted Butter

1         Fresh Lime, cut into wedges

1         Tablespoon of your favorite Spicy Chile Crisp such as Lao Gan Ma Brand, or to taste.

Directions:

1. In a small mixing bowl, combine Perch Fillets, Egg White, Turmeric Powder, Kosher Salt, and Black Pepper and mix thoroughly. Set aside to marinate for 10 to 15 minutes.
2. Heat 2 Cups Frying Oil in Tall Pot on Medium Heat.
3. In a Large Mixing Bowl, combine Corn Starch and Corn Meal, mixing thoroughly.
4. In a Small Pot, Melt most of the Butter on Medium Heat, setting aside 2 tablespoons for later. Once the butter is melted, turn off heat and add Spicy Chile Crisp, mixing well. 
5. Heat a saute pan over Medium High heat, add the reserved Butter until melted, and add Scallions and Sliced Peppers. Cook for about 1 minute, stirring the entire time, so the peppers and scallions are barely cooked through. Add salt to taste, and turn off heat.
6. Add 3-4 pieces of Marinated Perch into the Corn Starch Dredge Mixture and coat thoroughly, shaking off the excess flour. 
7. Once Oil is hot (simply add a wooden chopstick and if you see bubbles forming around it, it’s ready), add the Perch into the oil, and fry until golden brown, and the pieces rise to the surface, about 2-3 minutes. 
8. Place cooked Perch onto paper towels lined on a plate or sheet pan to soak up excess oil.
9. Repeat until all the Perch is fried. 
10. Mix the Fried Perch with the Sauteed Peppers and Scallions in the saute pan or mixing bowl thoroughly.
11. Put the Perch and Veggies on a platter, then drizzle with the Spicy Chili Butter. Place Lime Wedges on a platter. Crispy Perch is best enjoyed hot, with a squeeze of fresh lime juice. 

Thank you to Ranga Perera and our incredible sponsors for making this possible.

YETI, Costa Sunglasses, Grundens, Breeo, Benchmade, WhistlePig Whiskey, Stio, Orvis, and Buff

Flavor On The Fly: Q&A With Ranga Perera

Flavor on the Fly: Yellow Perch Chowder