tag:blogger.com,1999:blog-2414428380911303587.post8575602219250151324..comments2024-01-06T07:13:15.591-08:00Comments on Kitchen Bounty: Fried Perch with Tarragon Butter SauceKitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2414428380911303587.post-6700101742514233482012-09-05T04:46:30.061-07:002012-09-05T04:46:30.061-07:00@Sam: Lake perch is the best if you are lucky enou...@Sam: Lake perch is the best if you are lucky enough to find it--or catch it. I'll eat ocean perch but only if it's fresh and not frozen. Michigan is an AMAZING state with a coastline most people bypass for ocean fronts. They have no idea what they are missing....Kitchen Bountyhttps://www.blogger.com/profile/17119830123574433504noreply@blogger.comtag:blogger.com,1999:blog-2414428380911303587.post-44946285572897549952012-08-30T13:35:47.836-07:002012-08-30T13:35:47.836-07:00I don't believe I've ever eaten perch but ...I don't believe I've ever eaten perch but I adore fish. Tarragon is one of my favorite herbs and your sauce sounds divine. I would love to visit Michigan sometime in the summer. Quite a few of our neighbors are from Michigan.<br />SamSam Hoffer / My Carolina Kitchenhttps://www.blogger.com/profile/15358601435867848753noreply@blogger.comtag:blogger.com,1999:blog-2414428380911303587.post-52367237705501675682012-08-23T18:47:44.777-07:002012-08-23T18:47:44.777-07:00Ciss: And you live on the Great Lake itself ....
...Ciss: And you live on the Great Lake itself ....<br /><br />Walter: Yes, I've done Swai which reminds me of catfish. Fresh ocean perch ... and I mean FRESH is wonderful, but never can compare to fresh lake perch .....<br /><br />Christine.. when I lived in Michigan, there was a lovely restaurant down from my studio that served pan-fried lake perch with a tarragon-mayo kind of tartar sauce. Oh, how I loved that perch. Alas, they went out of biz... but a good recipe never ever dies ....<br />Kitchen Bountyhttps://www.blogger.com/profile/17119830123574433504noreply@blogger.comtag:blogger.com,1999:blog-2414428380911303587.post-8907880943667461872012-08-23T17:34:33.589-07:002012-08-23T17:34:33.589-07:00Gary, I've used Tarragon for salmon before,but...Gary, I've used Tarragon for salmon before,but I'll try this now.<br /><br />Looks great,<br /><br />ChristineChristinenoreply@blogger.comtag:blogger.com,1999:blog-2414428380911303587.post-41462851283456113892012-08-23T17:33:00.847-07:002012-08-23T17:33:00.847-07:00OK, I had to read pretty closely a 2nd time to fig...OK, I had to read pretty closely a 2nd time to figure out why your perch has a red skin. It's "ocean perch" not the yellow and black striped lake perch.<br />And if you ever get pressed for a fish, even though it's previously frozen, try swai. It has that delicate almost flavorless taste of perch or walleye.Cheap Bastidhttp://www.cheap-bastid-cooks.comnoreply@blogger.comtag:blogger.com,1999:blog-2414428380911303587.post-5471642441093519192012-08-23T14:18:24.509-07:002012-08-23T14:18:24.509-07:00:-P Yummm!:-P Yummm!Anonymoushttps://www.blogger.com/profile/01203286781888444548noreply@blogger.com