13,1/4" 45 DEGREE WATER

Comment

Comment by Allen Morgan on December 6, 2015 at 7:46pm

As long as the butter is clarified.  If you use raw butter, it will burn.

It's been years since I've had freshly-cooked Yellow Perch.  The country club I just returned to still does both a "floured" and a "battered" version.  The floured variety is seasoned flour, then sauteed.  I'm not sure if they do an flour-egg wash-flour breading, or just dust the fish in the seasoned flour and go.  The battered variety is a beer batter.  Remember, when it comes to beer batter, the darker the beer, the better the flavor.  However, Yellow Perch may not stand up to a strong beer batter.  You'll have to do some experimenting.  Start with a medium beer, like Shiner Bock.  If that's too strong, go to a weaker beer.

Definitely keep the Lemon and Tabasco.  Try to find yourself some Dale's Seasoning Sauce.  Dribble that on the fish after cooking.  Be advised you'll have to cap the bottle with your thumb, and release it slowly to get the proper "dribble" rate of flow :)

Comment by John Sheehan on December 6, 2015 at 6:29pm

Thanks Jeffrey .This is BPOTY

Comment by John Sheehan on December 6, 2015 at 6:28pm

Jim-These were deeper than the Crappie between 1-4 pm today

Comment by John Sheehan on December 6, 2015 at 6:28pm

Thinking pan fried in butter  after a dip in flour /salt pepper . Lemon and tabasco at the table .What do you suggest Allen?

Comment by Allen Morgan on December 6, 2015 at 5:20pm

Nice!

Breaded, or beer-battered?

Comment by Jeffrey D. Abney on December 6, 2015 at 4:36pm

Nice perch John.....

Comment by jim cosgrove on December 6, 2015 at 4:31pm

gonna hopefully get some this week john.weather has cooperated .this is when the schools come onshore.sometimes all winter sometimes not at all.lake michigan froze solid last year .40s and 50s all week here.

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