Ice fishing in Northern Michigan for perch has never looked this beautiful. Ditch the typical frying method and learn about this classic French preparation typically used with skate, making this perch ...

The following recipe was published in the January newsletter of the Otisco Lake Rod and Gun Club. YELLOW PERCH IN SPICY TOMATO SAUCE 1 1/2 lbs yellow perch fillets, cut into 3-inch pieces 2 tbsp olive ...

Skin and chop the onion into small bits. Prepare the sauce by sauteeing the onion in olive oil until it softens. Drain any excess oil and add tomato sauce, plus salt and pepper to taste. Let the sauce ...

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

1 cup Drake’s Crispy Frymix (or favorite fish fry mix) 3/4 cup cool water (use beer if you want a puffy crust) 1 cup all-purpose flour 2 teaspoons Morton Season All Seasoned Salt 2 teaspoons ...

Tim Tebeau teams up with his chef mom to catch and cook four delicious and iconic fish found in Northern Michigan. Get their decadent fish recipes below. Summer in Northern Michigan means time on the ...

OK, I’m cavin’ in, and I want full credit for this — the greatest fish fry recipe in the history of the world. You can call it Gronaw’s or Mr. Jim’s recipe, but full acknowledgment should go my way.

What’s a perch pull without a recipe? In last week’s feature here on perch fishing in Lake Washington, John Reese’s beer batter recipe was inadvertently left out. Reese is a past president of the ...

- Season the pearl perch lightly on both sides. - Cook on a hot BBQ using a little olive oil. - Allow 5 minutes on the first side to allow a good crust to form. - Turn fish & allow to briefly 'kiss' ...