What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?

The latter.

I kind of thought so.

One of the best ways of making fish tasty -
buttering it. Another is by adding soy products.

I don't exactly have a recipe but what I do is heat butter
in a pan until bubbling and slightly browned, then fry in the toasted butter. Once the perch is done I'll empty the pan of the toasted

butter

and make a batch of butter sauce to spoon over the fish with lemon juice, salt+pepper, maybe some chili sauce and a chopped green like parsley or green onion.

That's an excellent way to prepare almost any white fleshed fish. I
recently did something similar with some supermarket fish called
"blue cod".

I had to look that up.

(The ice is gone in Yellowknife Bay but not the big lake yet so my
favourite fishermen are all docked. The ice is too thick for their
boats to go through, but too rotten to walk or snowmobile on safely.
I probably will be able to buy fresh fish again in a couple of
weeks).

How deep does the ice get, and is there much ice fishing?

From my brief online research, blue cod can either be a New Zealand
sandperch (no relation to either cod or the kind of perches you and
I are familiar with) or another market name for sablefish which is
also called black cod but isn't really a cod either. Local names are confusing and market names are sneaky. I suspect I was eating
sablefish.

One of my favorite fishes, actually, if it was
really black cod/sable. Hardwood smoked it can
be really excellent.

In any event they were mild tasting, white, soft (as in mushy as
opposed to delicate), flaky fillets and being previously frozen

You might have tried drying it aggressively
before cooking. As in squeezing the juice out
and maybe making it the basis of a sauce, if
it didn't smell like plastic.

exude enough liquid in the frying pan to make chowder with the nest
day. Not very exciting. I can't wait to start buying local, very
fresh whitefish again.

A fairly high oven might have fixed the
issue as well, see below.

Title: Instead of Frying Fish
Categories: Fish, Cheese, Dairy

I can see the instead of frying part for those
who need to watch their fat intake (why?), but
the cup of crushed potato chips and all that
Parm seems to vitiate that.

From: Jeff Bacon

Amusing name for the source.

Black Cod with Miso
Categories: celebrity, main, fish
Serves: 6

3 Tb mirin
3 Tb sake
1/2 c white miso paste
1/3 c sugar
6 (6- to 7-oz) skinless black cod fillets
- about 1 1/2 in thick
vegetable oil, for grilling
pickled ginger, for serving

In a small saucepan, bring the mirin and sake
to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat,
whisking, just until dissolved. Transfer the
marinade to a large baking dish and let cool.
Add the fish and turn to coat. Cover and
refrigerate overnight [or longer].

Preheat the oven to 400F. Heat a grill pan and
oil it. Scrape the marinade off the fish. Add
the fish and cook over high heat until browned,
about 2 min. Flip the fish onto a heavy rimmed
baking sheet and roast for 10 min, until flaky.
Transfer to plates and serve with pickled ginger.

Nobu Matsuhisa via fodoandwine.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)