To me, winter means comfort food. To me, comfort food means recipes like chili, soup, mac and cheese, and anything else that one can eat to stay warm and full while the snow falls outside. For ice fishermen, or anglers who’ve saved filets from the summer, this can be accomplished by using those perch filets in the freezer to make hearty dishes that everyone will love. Here are a few perch recipes that have helped me relax on cold nights that I know you’ll love, too.
½ cup chopped onion, Vidalia or red work best
½ cup diced carrots
½ cup chopped celery
Juice from ½ lemon
1 lb perch filets
1 8 oz can diced potatoes, cooked (fresh potatoes work well, too)
1 cup water
1 cup milk
1 8 oz can creamed corn
Optional: ¼ tsp dill, 4 slices of cooked bacon, chopped
Salt and pepper to taste
1. Combine onion, carrot, and celery in a large pan and cook for five minutes, stirring regularly.
2. Add fish, potatoes, lemon juice, water, and salt and pepper, and bring to a boil.
3. Reduce heat and simmer, covered, for roughly 10 minutes.
4. Slowly blend in milk and corn and stir until heated through, taking care not to boil, and serve. (Sprinkle with bacon and dill if desired.)
2 lbs perch filets
2 cans cream of celery soup
3 cups milk
10 small potatoes, peeled and halved
5 tbsp onion, diced
6 slices American cheese
4 tbsp grated mozzarella cheese
1. Place perch fillets in a greased two-quart casserole dish, then line the inside with potatoes.
2. Mix together and heat soup, milk, and onions in a saucepan, then pour the mixture over the perch and potatoes.
3. Sprinkle mozzarella on top and bake for 3 hours in a 200 degree oven.
4. Lay cheese slices on top and heat until melted.
5. Allow to cool and then serve.