Recipe of the Week

Poor man’s shrimp cocktail on perch

Courtesy of
Pat Ward

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3/4 cup ketchup
1 Tbsp. horseradish
2 tsp. Worcestershire Sauce
1 Tbsp. lemon juice
Tabasco to taste
about 2 lbs. filleted perch


Mix the ketchup, horseradish, Worcestershire, lemon juice, and Tabasco in a bowl and place the mixture in the refrigerator to let the flavors marry. Clean the perch by removing the heads and internal organs. Place the cleaned fish in a frying pan, in a single layer, with enough cold water to just cover them. Heat the fry pan over a high heat until the water just starts to boil, then remove the pan from the heat and let it sit for 1 minute. Pour off the hot water and rinse the fish under cold water until they are thoroughly cooled through. They should no longer be cooking. Skin and remove all the bones (a miserable job). Chill the fish in the refrigerator and serve with the cocktail sauce.

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