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 ...

I sometimes consider perch the consolation fish. More often than not, they are happy to swallow a waxie, no matter the hour or what else is biting, just so we fishermen can believe there was a reason ...

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 ...

1 Pour out the fish fry into a large 11 x 14-inch disposable, aluminum, baking pan or into a Flip-N-Fry Coating Bowl. Then set it aside until you get all the fish prepped 2 When you're ready to fry ...

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 ...

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