We both cook up super-easy yet super-delicious fried perch. Antonio claims his recipe of just floured perch fried in vegetable oil then salted is better than my recipe of floured perch fried in butter ...

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

TRAVERSE CITY -- The way Kevin Gagnon makes fish, it's hard to imagine why meatless Fridays during Lent are supposed to be a sacrifice. A Traverse City resident since 1983, Gagnon grew up fishing the ...

The "Food Network-educated" writer and devourer of cookbooks and classes, says his preference for international cuisines led the book, with Vietnamese-styled summer rolls utilizing bass fish, and ...

Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, Perch + Plow, delivering ...