Pan-Fried Perch with Zucchini Fritters and Spicy Succotash

Serves 4


  • 1⁄2 pound lima beans
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 ears corn, kernels cut off
  • 1 pint cherry tomatoes, halved
  • 1 hot pepper (with seeds), such as jalapeño, minced
  • 2 tablespoons cider vinegar
  • Salt and pepper to taste

Bring a small saucepan of salted water to a boil. Add lima beans and boil 15 minutes, or until tender. Drain well and set aside. Heat oil in a skillet over medium heat. Add onion and cook 5–6 minutes, or until lightly browned. Add corn, tomatoes and hot pepper and cook, stirring, about 5–7 minutes, or until corn is tender. Stir in reserved beans and vinegar. Season to taste with salt and pepper.


  • 1⁄2 cup vegetable oil
  • 1 pound zucchini, grated
  • 2 eggs, beaten
  • 1⁄2 cup flour
  • 1 small onion, minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper

Heat oil in a large heavy skillet over medium-high heat. In a medium bowl, combine remaining ingredients, tossing well. Drop about 2 tablespoons of batter at a time into the skillet, flattening slightly. Cook 2–3 minutes per side, or until golden. Drain on paper towels. Place on a platter and hold, covered, while preparing fish. Keep skillet warm to prepare fish.


  • 1⁄2 cup flour
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 eggs, beaten
  • 1 cup cornmeal
  • 1 pound yellow perch fillets, rinsed and patted dry

Set 3 shallow bowls side by side. Place flour, salt and pepper in the first, stirring to combine. Place eggs in the second and cornmeal in the third. Dip fillets into each bowl in order and place gently into the hot oil used to cook the fritters. Cook about 3 minutes per side, or until golden brown. Drain on paper towels. Serve with fritters and succotash.