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Ingredients: LEMON AÏOLI3 egg yolks2 tsp (10 mL) chopped garlic⅓ cup (80 mL) extra virgin olive oil¾ cup (175 mL) canola oil2 tbsp (30 mL) lemon juice or to tasteSalt and pepper to tastePAN-FRIED YELLOW PERCH1 cup (250 mL) flour2 tbsp (30 mL) paprika2 tsp (10 mL) garlic powder2 tsp (10 mL) salt2 tsp (10 mL) freshly ground pepper2½ lbs (1.25 kg) perch fillets2 tbsp (30 mL) vegetable oil for frying2 tbsp (30 mL) butter¼ cup (60 mL) chopped dill for garnish

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LEMON AÏOLI3 egg yolks2 tsp (10 mL) chopped garlic⅓ cup (80 mL) extra virgin olive oil¾ cup (175 mL) canola oil2 tbsp (30 mL) lemon juice or to tasteSalt and pepper to tastePAN-FRIED YELLOW PERCH1 cup (250 mL) flour2 tbsp (30 mL) paprika2 tsp (10 mL) garlic powder2 tsp (10 mL) salt2 tsp (10 mL) freshly ground pepper2½ lbs (1.25 kg) perch fillets2 tbsp (30 mL) vegetable oil for frying2 tbsp (30 mL) butter¼ cup (60 mL) chopped dill for garnish

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