Catch and Cook White Perch Sliders

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In this episode of Living off the Land and Sea, Andy Nabreski catches some local white perch in the brackish estuaries of Cape Cod for the dinner table. After stringing a few fish, Andy fillets his catch and breaks out the skillet to cook up some delicious white perch sliders.

Gear Used:


Thin fish fillets cut into 3-ounce portions
1 stick of unsalted butter, melted
Chef Prudhomme’s Blackened Redfish Magic, or:
1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Finger rolls
American cheese

  1. Place a large cast-iron skillet on high heat until it’s super-hot, about 10 minutes. Be warned that things will get smoky, so crank up the exhaust fan and disable your smoke detectors!
  2. Next, dip each fillet in the melted butter. Roll the filets in the spice mixture until well-coated on both sides.
  3. When the skillet is heated, carefully place the fillets inside, being careful not to crowd them, and stand back! Now, top each fillet with a spoonful of melted butter, which will really get things cracking. Cook, uncovered, until the underside is blackened (but not burnt!), about 2 minutes. Flip the fillets and again add a bit more butter on top. Cook until done, about 2 minutes more. Transfer to warmed plates.

NOTE: If you’re cooking more than one batch, make sure to wipe out the pan before adding more fish.

Now it’s time to assemble some tasty sandwiches. I like to toast the rolls, cut side down, in a frying pan with a little butter until the bread is slightly toasted. Start with a layer of lettuce (this will help prevent the bottom bun from getting soggy), then the fish, and top it off with a piece of cheese, and a dollop of mayo. So good!

Like this recipe? Let us know your thoughts or variations in the comments below

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