Fish with Butter, Fingers and Simon

This latest Apron Strings guest post was written by Chef Anthony Rose. When Anthony’s not busy cooking up awesome events and his next big move he’s dad to his son Simon.

We don’t have a boat at our cottage right now and we haven’t for many many years. My Grandfather Simon Gottlieb was the last one I can ever remember with a boat up north that was tied to our dock. He was quite famous; everyone asked him where the best fishing holes were and he always told them. No secrets with that man.

He would wake me up super early on summer mornings to come fishing with him. The fishing was good but I always found it a little tedious. Probably because of my ADD, couldn’t sit still and fishing is very much a patience kind of thing.

I went with him mostly for the after effect, the scaling, gutting and frying. We would head back to the cottage and sit around a old table in the basement covered with newspapers. Mostly small mouth bass and lots of sunfish. He would teach me to scale, gut and clean the fish. We never took the pin bones out, just spat them out later.

Esther my Grandmother would fry them up in loads of butter and we would eat away. I never remember eating the fish with anything else other than butter, fingers and Simon.

Fried Perch on bread with Lemon and bacon


  • 6 perch filets boned
  • ¼ lb butter
  • 1lb bacon sliced
  • Loaf of crusty white bread
  • 2 lemons cut in wedges
  • Salt
  • Pepper


  • Sauté bacon on medium heat in pan until just a little crispy
  • Remove some, but not all of the bacon grease
  • Season the perch with salt and pepper
  • Melt some butter in the bacon pan with the bacon fat until frothy
  • Add the perch skin side down and cook 2 minutes and then flip to the other side for 2 minutes
  • Break open the bread, slather with some butter, add bacon, perch filets and squeeze some lemon.
  • Eat it up

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