White Perch is a delicious panfish with a white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried or sautéed.
Whole Roasted NC White Perch
~1 Tbsp EVOO (per 2 fish)
salt and pepper to taste (or substitute creole seasoning)
1/3 cup finely chopped celery (optional, per 2 fish)
1/4 cup finely chopped cilantro (optional, per 2 fish)
Preheat oven to 400 deg. Cut vertical slits down each side of fish, spaced approximately 1/2″ apart. Coat both sides of perch with EVOO. Sprinkle salt and pepper on both sides, or substitute creole seasoning. If desired, cover the perch with chopped celery and cilantro (optional) and fill the ventral cavity with celery. Roast in oven for 15 minutes.