Friday, January 20, 2012

Lake Carmi Perch

Panfried Perch
We didn't receive any Walleye this week, but scored a couple of perch.  As I filleted them, I realized that I don't have the right kind of knife.  Need another that is thinner and more flexible.

Simply sprinkled with salt, paprika, pepper, and fried on low heat.

Much tastier than salmon from the supermarket this week.  Wonderful fish, fresh from Vermont!