Cornmeal Fried Perch with Red Onions

Peel and pare the onions and cut them into quarters, then separate them to get about 30 “petals” (the innermost parts can be used in another recipe, like a salad or a soffritto). Heat a nonstick pan until hot, them set the petals in the pan and, when they begin to sizzle, add salt and pepper.

After 10 seconds, add a drizzle of oil and brown them: they should lose some moisture, keeping their consistency and browning on the outside. Set aside and keep them warm. Salt the perch fillets and dip them in the cornmeal, gently pressing to coat them completely. Heat plenty of oil in a large pan and fry the fillets for 2-3 minutes.

Add just a few fillets at a time so the oil temperature stays constant and the fish gets crisp. Drain the fillets on paper towels, sprinkle with salt and set them onto the hot onion petals. Garnish with herbs and serve.