In spite of what some people think perch is an excellent eating fish. The meat is white and tasty and if you add some chili and stuff you have an epic meal.
Still the perch has a mixed reputation when it comes to kitchen value. I think this may derive from the fresh water perch living in muddy lakes who might not taste that good. Mud and gravel from lakes can add a bad taste to meat meaning that lake perch will probably not be as tasty as brackish water perch.
Anyway, I would like to show you how to fillet a perch like a badass. As you already know filleting a perch is an art form only mastered by a few Japanese chefs, one guy from Norway and yours truly. This is how it´s done.
First you cut of the side of your perch all along the backbone. Now you have two sides looking like this. Ooh nelly.
Use a sharp knife and lead it all the way down along the skin.
#WHATAPERCH #OMG
Now dip that funky perch in flour, chili, sesame, salt and pepper. And fry it in butter for 3 minutes on each side.
Epic perch. This perch just might save the world.
Fishing Copenhagen 