Lemon Aioli Golden Perch

purepac Lemon Aioli Golden PerchPrep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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  • 2 egg yolks
  • 1 clove garlic
  • 3/4 cup virgin olive oil
  • 1/4 cup canola oil
  • juice of 2 lemons
  • 1 cup of all purpose flour
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 PurePac Yellow Perch fillets
  • 1/4 cup canola oil
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh dill, for garnish


In a food processor, puree egg yolks and garlic until smooth, 2 to 3 minutes.

Whisk together olive oil and canola oils in a measuring cup. With the food processor running slowly drizzle ¾ cup of mixed oils into the egg and garlic mixture. Process until the oil is emulsified and the mixture thickens, about 5 minutes. Add ½ of the juice and process to combine. Slowly add the remaining mixed oils, alternating with the remaining lemon juice, until the aioli is thick and the ingredients are well mixed. Season with salt and pepper to taste. Will keep refrigerated in an airtight container for 24 hours.

In a large shallow dish, combine flour, paprika, garlic powder, salt, and pepper, stirring gently until well mixed.

Once at a time, dredge perch fillets in the flour mixture, coating them completely. Shake off any excess. Place the coated fillets on a large plate. Discard the leftover flour mixture.
Pour canola oil into a frying pan on high heat. When the oil just begins to smile carefully add perch fillets skin side down. Dot butter evenly among the fillets and sauté for about 3 minutes. Turn fillets over and cook another 30 seconds or until fish flakes with a fork.

To serve place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately.