Visit the Team Iceshanty Proshop
fillet a perch then boil it and eat it with c**ktail sauce
There is only 1 lake within a 100 mile radius that contains perch
How do you make yellow perch from Maine taste good? Or better yet, get us to try one?
Use whole perch fillets or cut jumbo's into pinkie finger sized pieces. Combine one gallon water w/ 1 cup salt, 1 cup sugar, and juice of 1 lemon. Bring water to a rolling boil, throw in a good handful of the perch pieces, when water returns to a boil, boil for 3 minutes. Take out of water and drain, squeeze lemon juice on fillets and dip in melted garlic butter. MMMMMMMMMMMMMMMMMMMMMM MM GOOD, and easy. I cut the recipe in half and use my deep fryer to boil the water and used the basket to remove from water and drain. This recipe works w/ any fish and is really good w/ pike.
Here's a perch recipe that I know you folks from Maine will love!Combine 1/2 gallon of italian dressing, 1 pint of horseradish, 3 1/2 pounds of ground liver and 2 crushed crackers in a large uncovered bowl.Add 24 filets from freshly caught jumbo perch and allow them to soak in this mixture for 7 hours.Place this mixture on your sidewalk and drink 12 beers while waiting for the neighborhood cats to come along and indulge themselves!
No fishy taste at all, but then again, I think Perch have the least "fishy taste" of all species.
All of the above sound great! Keep 'em coming. I like cajun style Uncle Buck's brand batter from BPS. Walleye and perch are like pheasant, they are so mild that they are easy to flavor however you like, and always taste great. It's tough to screw them up in the pan too! I like to soak my fillets overnight before using or storing, unless I'm hungry and the plan is shore lunch, or post-fishing lunch. Usually they soak in a slight salt/water mixture, or maybe a lemon juice/water mixture. No fishy taste at all, but then again, I think Perch have the least "fishy taste" of all species.
If you would like the perch as an appetizer, try making seviche. Place the juice of 6 limes in a glass bowl, add 1 lb. perch (or other lean, white fish) cut into 1 inch chunks. Slice 1 medium onion, 1 green bell pepper, 4 drops of very hot sauce, 1 clove of minced garlic 3 or 4 peppercorns. Cover the bowl with plastic wrap and leave in the frig for 24 hours. Drain, serve with crackers and cream cheese , or on thin slices of a crusty baguette. The acid in the lime actually "cooks" the fish...my husband and I have this in the summer as a meal.
I do the same thing with shrimp Littlelady. Never thought about trying fish. If it's half as good as the shrimp are it will be awesome! Guess I better go get some perch