white perch fish fry

[fishermantim]

I fried up  a mess of white persh half-fillets last night.
Did the "coat with flour, dredge in buttermilk, coat with breadcrumbs (panko) and fries in canola oil" routine.

Man, now I know what I've been missing out on for awhile now!

Served them on a plain hamberg roll with homemade tartar sauce on one side and shirraca sauce on the other.

Funny thing was that I kept expecting to get some funky fishy after taste, having not had perch before, and was awesomely surprised at the taste!

Now I've got to try sun sunfish fillets!

[bmiller423]

You may already do this - but I bleed my fish about 30 minutes prior to when I fillet them out.  Seems to take care of some of that.  I also "zip" the fillets which peels out the mudline in the fillet. 

[fishermantim]

I didn't bleed them as they were filleted as soon as I got home.

There was no funky taste which is why I was pleasantly surprised.
If I am keeping fish, I will prep them as soon as possible. (I learned that from striper fishing years back.)

Now that I know the most effective and simplest method of preopping the fish, I will be eating more during the year.
I will be selective, but then who isn't when they are catching food for themselves and their family?

[bmiller423]

Sorry - misread your post.