Prepare the Fish:
Season the perch fillets liberally with cayenne, sea salt, and black pepper. Allow the fillets to rest for five minutes.
Make the Crust Mixture:
In a shallow bowl, whisk together the cornmeal, cornstarch, and 1 teaspoon of sea salt.
Coat the Perch:
Gently press each seasoned perch fillet into the cornmeal mixture to create an even coating.
(Note: For a thicker, heavier crust, you can use an egg wash before coating and apply a second layer of the cornmeal mixture.)
Heat the Oil:
Pour the canola oil into a cast iron skillet and heat it over medium-high heat until it reaches 375°F.
Fry the Perch:
Carefully place the coated perch fillets, skin side up, into the hot oil.
Cook for about two minutes until the crust is a rich golden brown.
Flip the fillets using a fish spatula and cook for an additional 2–3 minutes, or until the fish is cooked through.
Finish and Serve:
Remove the cooked perch from the skillet and place on a wire rack or paper towel-lined plate to drain.
Repeat the frying process for any remaining fillets. Serve immediately.
