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.
- Bubba Kitchen Knife Set
- Bubba 7′ Tidal Select Spinning Light Power and Fast Action
- Bubba Seaker 10L Sling Pack
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
- 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!
- Next, dip each fillet in the melted butter. Roll the filets in the spice mixture until well-coated on both sides.
- 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!