I have had a few perch meals already this winter, and I plan to enjoy many more. There are several ways to prepare perch. Some people chunk up the fillets and steam them until they are white and then dip them in butter. Poor man’s lobster is what it’s called, and it is delicious. I usually make an egg wash, sometime adding a bit of lemon pepper and coat the fillets with Panko, which many anglers who dine on perch or walleye regularly are familiar with. The coated fillets are fried in olive oil and butter. Just this past year I discovered that Panko comes in a coconut version, with flakes of real coconut in it. I have coated my walleye fillets in this and baked them in the over and they turned out great. Recently some friends gave us some of their Krusteaz, Fri-Eaz-Seasoned, Breader and Batter. This turned out to be very tasty and we have been using it ever since we tried it. When we ran out, I was able to find it online, but only a 5-pound box. That’s okay, we’ll share some and if I get more perch this winter, we will go through it fast!