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    You are in: Home / Cookbooks / Today's Catch: Freshwater Perch & Pike
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    6 recipes in

    Today's Catch: Freshwater Perch & Pike

    [Cover photo by Bergy.] See other kinds of fish in my companion Today's Catch cookbooks.

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    In responce to a reguest I dug this out of some old fishing recipes.

    Recipe #69350

    In reponse to a request.

    Recipe #69352

    This is the ONLY way to cook Perch caught fresh in Northern Canadian waters.

    Recipe #105713

    From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on taste Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly Fish must be both boned and skinned! If doing as a "shore lunch", eggs and milk travel well in a stainlees thermos!

    Recipe #163342

    This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy

    Recipe #47626

    The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.

    Recipe #66070

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