oven fried perch

[Holewatcher]

4 tablespoons (1/2 stick) unsalted butter
2/3 cup crushed crackers (I use Ritz)
1/4 cup grated Parmesan cheese (about 1-ounce)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 pound sole, scrod, perch or other mild-tasting fish fillets
Lemon wedges

Preheat oven to 350 degrees F.
Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you.

[Holewatcher]

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

[Holewatcher]

2 (12 to 15 ounce) whole perch, gutted and scaled
Kosher salt
Olive oil, for grilling, plus 1 tablespoon
10 sprigs fresh sage
3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper
6 slices of zucchini, oiled and seasoned with salt and pepper
1 tablespoon olive oil

Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 5 sprigs of sage into the cavity of each perch. Place the perch on the grill, and cook for 4 minutes. Flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.