Perch

In France and Italy perch is considered one of the best of the fresh water fish. In northern Italy it is often served filleted coated in breadcrumbs and egg and fried. In France the larger perch are stuffed and baked, and the smaller ones fried. The flesh is firmer than that of trout but recipes for both fish can be used interchangeably. If perch or indeed carp are not pristine fresh they can be difficult to scale. One solution is to plunge the fish in boiling water for a few seconds and remove scales and skin.