This is an epic year for ice fishing on Cayuga Lake! The ice is thick in the channel, and the perch are abundant. Here is an easy recipe to oven “fry” your perch fillets.
Combine bread crumbs, Parmesan cheese, and thyme, plus salt and pepper to taste, in a shallow pan or plate. Dip perch fillets in milk then coat perch fillets with bread crumb mixture. Lay in single layer on greased shallow baking pan.
Drizzle with melted butter. Bake in oven at 400 degrees for 12 minutes per inch of thickness of the fish measured at the thickest part or until perch flakes easily with a fork.
Serves 4 with only 200 calories per serving and 5 grams of fat, but 110g of cholesterol (next week’ recipe will be lower in cholesterol, seeking balance and moderation in our wild harvest diet).