Pairing lakefront perch fishing with good eats and good drinks

Yellow perches eat very well.

That’s why perch draws thousands of people to Chicago’s lakefront in the winter.

Perch is versatile enough for basic preparations paired with an American-style lager or inexpensive Chardonnay, but it also lends itself well to artistic presentation and fine wines. Rachael Lowe, now National Director of Beverages at Levy, has three suggestions for wine pairing.

For myself and my health, I burn a perch. For my family, I make beer dough and then fry it.

Scale the perch before filleting. The skin and extra meat are well worth it.

That’s the only advantage over the great lakeside angler Quinn Wooner and his dedication to catching, cleaning, preparing and serving perch.

“If I didn’t live in a skyscraper, I would have kept my skin on,” he tweeted. “But if her wife finds scales everywhere, my resting days/life will be over.”

He knows the essence and says, “Being able to cook what you catch is just as fun as catching it.”

Here’s his step-by-step approach.

“The first thing I do is make sure the perch is cool before I start cleaning,” he tweeted.

Okay, no problem. In summer, refrigerate a few hours before cleaning.

“I pour a healthy dose of the finest Kentucky wine into a rocks glass with two cubes before I fillet it to ensure a steady hand like a surgeon,” he begins. I was. “A medicated drink has been prepared. If you enjoy fishing, we will begin a cleaning process that is not a hassle if done correctly.”

He puts the cleaned fillets in ice water, adds a pinch of salt to keep them firm, and removes any remaining blood.

His first preparation is perch as a separate serving or main dish.

He rolls the fillets in flour seasoned with a Cajun seasoning blend, dips them in an egg wash, rolls them in crushed Ritz crackers, and then deep-fries them in peanut oil.

“If you want to wow your guests, you can definitely opt for vinegar-based sides like cabbage coleslaw and kimchi,” he tweeted.

His second preparation is good for po’boys and tacos. He dips the fillets in Frank’s red hot and egg wash, then dips them in cornmeal before frying them in peanut oil.

“I have never been frustrated when serving perch no matter how I cooked it,” he tweeted. “Perch has always been popular, even among friends and family who aren’t fans of seafood, or even among those who have strange bodies who are afraid to eat from the lake.”

Rachel Lowe when she was a sommelier at the Spiaggia restaurant.

His preparations seem worthy of Rowe’s wine recommendations, which he tried to keep prices reasonable.

Her first recommendation is the Laventos I Blanc, Brut, Cava Riserva, Penedès, Spain NV paired with the battered filet. “[This sparkling] The wine exhibits aromas of golden apple, pear, toasted bread and hazelnuts. The bubbles and structure of the wine cut through the dense coating of the fish, enhancing the delicate nature of the meat. ”

Her second pick is Punta Crena in Pigato, Liguria, Italy. “Lime Pith, Granny Smith Her Apple, Sea Salt and Green Her Almond notes match beautifully with the perch texture and simplicity of the dish.”

Her third recommendation, Les Clos du Cailles, Cotes du Rhone Blanc, Rhone Valley, France, is with Battered Perch. “This wine exhibits notes with a more tropical character, along with aromas of unripe mango, papaya, beeswax and orange peel. While reflecting the , it stands up firmly and cuts through the texture of the dish.

One day, I savored my work too much.

Yellow perch are often caught, like this jumbo pair caught by Jasper Wyatt at Navy Pier on Saturday, so good food paired with good drink is key.sponsored

Yellow perch are often caught, like this jumbo pair caught by Jasper Wyatt at Navy Pier on Saturday, so good food paired with good drink is key.

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