PERCH

7 he perch is a small, sweet flavoured fish
that is both plentiful and popular with sportsmen and commercial
fishermen alike. It is especially good for grilling or panfrying.
In most places they average less than one-half pound in weight
and are sold fresh in the round form, just as they come from
the water. If bought frozen, they are dressed (cleaned) or
filleted.

Panfried Perch Fillets

2 pounds perch fillets ¥% teaspoon pepper
% cup milk ¥% teaspoon poultry seasoning
¥% teaspoon salt % cup flour

Dip fish in milk and then in seasoned flour. Fry in about 4 inch
hot fat until brown on one side; turn and brown the other side.
Allow about 3 or 4 minutes cooking time on each side.

Makes 6 servings.

Savoury Baked Perch

1 pound perch fillets 2 tomatoes, cut in wedges
1%4 teaspoon salt 1%4 teaspoon crushed basil
Few grains pepper % cup melted butter or other fat
3 tablespoons chopped green
onion

Remove skin from fillets. Arrange fillets. in a shallow, greased
baking dish. Season with salt and pepper and sprinkle with
chopped onion. Arrange tomato wedges around fillets; sprinkle
tomato with basil. Drizzle melted fat over fish and tomato.
Bake in a hot oven (450°F.) for 10 minutes, or until fish
flakes easily with a fork.

Makes 3 to 4 servings.
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