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Cold Weather ~ Baked Perch ~ Homemade Kimchi (update)

My goodness!  It's 13°F this morning.  Spring can't make up it's mind around here.  I have the newly purchased tulips and hyacinths (in pots) indoors for now.  I had high hopes to plant them by now.

I am praying this early cold spell in April does not kill my wild violet harvest, or fruit tree blossoms.  I have yet to see one asparagus up either.  It was up much earlier last Spring.


A new recipe tried.  Baked Perch.  Recipe is from allrecipes, but I adapted organic/non-gmo ingredients.  Perch (lake perch from our state) was gifted to us, and instead of frying it this time (vs. beef tallow), I baked it.  In the past I have baked walleye and it turned out delicious.

By the way, in the past I have baked walleye, and it was very good.  I did read the recipe reviews. Some people used panko instead of crushed saltines, some used all grated parmesan cheese.  I found organic/non-gmo saltines, but I'm thinking all parmesan cheese would be healthier and delicious.  Just my thoughts on this.

Note to self:  dry more herb garden oregano this summer


Homemade tarter sauce using home canned sweet pickle relish.

The results?  Well, we both said we liked it, but a thicker fish would be better for baking, like walleye or cod.  It was good, and obviously healthier, but for perch we feel it's better fried.

You most likely could bake any white fish with their recipe (I would think).

I am fairly certain, my husband will insist the next batch of perch be fried in beef tallow.  It's a lighter coating to the fish than the baked, but that's just our reviews on baking vs. frying perch.

Note:  Reheated leftovers in an air fryer make this a more crispy coating and delicious.   I have yet to try it reheated in the oven.


I forgot to give you an update on the homemade kimchi (fermented vegetables).

The recipe for kimchi is found in this book (which I own, but your local library may have it too).

I tasted it as is, and then we strained any liquid, added a bit of mayo to make up a "slaw" and it was very good.  By itself, it is a bit spicy, but overall, we will be making this recipe again for a good healthy addition to our meals.

Cold Weather ~ Baked Perch ~ Homemade Kimchi (update) ©  April 2025 by Kristina at Pioneer Woman at Heart

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Faith said…
I'm going to look for the book you mentioned. Fermenting is of interest to me, and since I've got the sourdough down, and now I am making cultured dairy ( l reuteri), I've oredered some things to make fermented vegetable too. It is all very interesting. Cold here also, this too shall pass.
April 8, 2025 at 9:18 AM
Pioneer Woman at Heart said…
Faith, the book has a lot of recipes and information in it.
April 8, 2025 at 12:09 PM
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