01-18-2006, 08:05 PM
[cool][#0000ff]You betcha. I make a Pig Out Perch Chowder that really takes the cold out of an ice fishing trip.[/#0000ff]
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[#0000ff]I also fry them with a dry coating mix, and I make a perch "scampi" that is much different than the recipe in the paper. I soak the fillets in sherry for a half hour or so and then saute in butter and garlic. Dip some fresh bread in the drippins and you can hear your arteries harden.[/#0000ff]
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[#0000ff]Here is a [url "http://www.sltrib.com/food/ci_3412204"]LINK TO ARTICLE[/url] for other tubers who might like to read the article.[/#0000ff]
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[#0000ff]We really should do something like I used to do back in the olden days. Find a spot where we can all get together and do "show and tell" on filleting and preparing different kinds of fishies. [/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]I also fry them with a dry coating mix, and I make a perch "scampi" that is much different than the recipe in the paper. I soak the fillets in sherry for a half hour or so and then saute in butter and garlic. Dip some fresh bread in the drippins and you can hear your arteries harden.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here is a [url "http://www.sltrib.com/food/ci_3412204"]LINK TO ARTICLE[/url] for other tubers who might like to read the article.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]We really should do something like I used to do back in the olden days. Find a spot where we can all get together and do "show and tell" on filleting and preparing different kinds of fishies. [/#0000ff]
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