Fish has never been in short supply in our household, dating way back to the days when the boys would dig one worm, go to the creek, catch one fish, dig another worm, etc. To this day I look forward to opening day of fishing season and that first batch of brook trout that Jimmy brings home from his “secret hole.” After that first trout dinner, the fish on the menu is more likely to be perch or walleye.

I learned a long time ago that the best way to cook fresh trout was to leave the head intact, roll in flour, season with salt and lemon pepper, and fry in oil at a low temperature. The low temperature, and leaving the head on, prevents the fish from curling in the pan, and the bones can be removed much easier. Toward the end of cooking, turn the heat up to brown the fish. As usual, frying in bacon drippings in a cast iron fry pan (preferably over a camp fire) does improve the flavor. On a family campout at Sailor Lake, I remember being told that Alyssa, who was a little over a year old, didn’t like fish. Jim spent the next half hour boning out fish for her as she ate and asked for more.

.Jimmy should have a gold medal for all the perch he has cleaned and filleted. I think he has lost track of the number of fillet knives he has worn out. While perch are the most work to prepare, I think they are definitely the finest flavored of all fish. Walleye would come in a close second.
To cook the perch or walleye, I now shake them in a bag with dry tempura batter mix seasoned with lemon pepper, and fry them in oil until they are a nice golden brown. This gives them a nice crusty outside and a moist tender inside. We make our own tartar sauce for dipping from ½ cup Miracle Whip, 1 tablespoon catsup, and a tablespoon of pickle relish. Ted and Karen have canned perch and use it like tuna. Ted also makes pickled perch which is just as good as the pickled herring you can buy.