Yellow perch are considered a delicacy up north, and in an area where walleye are common, that’s saying a lot. Here’s a recipe to try out when you bring home a cooler full of coon-tails.
• Combine ¼-cup yellow cornmeal, ¼-cup flour, 1 tsp. rosemary, 1 tsp. sage, 2 tsp. pepper, 2 tsp. salt and 1 tsp. garlic powder in a shallow dish to create a fish coating. Mix the ingredients well.
• Dredge each of your perch filets in the fish coating. Cover the filets completely.
• Pour ¼-cup peanut oil into a pan heated on high. Add the perch filets when oil begins to smoke.
• Sautée your fillets for three minutes. Turn and cook for an additional 30 seconds, or until the perch flakes with a fork.
• Remove the fish from the pan. Place 4 tbsp. butter and 1 tbsp. lemon in the pan. Stir as the butter melts to loosen any fish that is stuck to the pan. Pour the mixture over your fish. Serve your yellow perch with lemon wedges.
Pan frying works well with both yellow and white perch, as the fish are generally smaller than other fish species. Portion the ingredients according to the number of filets you intend to serve. Canola oil is an acceptable substitute for peanut oil in the recipe.
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