The local fisherfolk I’ve seen out on the ice all winter inspired my Twice as Tasty column this week for the Flathead Beacon. I prefer to fish in warmer weather, wading into a stream with a fly rod in hand. But each time I see someone on the ice, I’m tempted by the idea of a panful of freshly caught perch. I made due with tilapia when developing my recipe for Panfish Piccata, and the result was delicious even if you head to the freezer instead of the frozen lake for the main ingredient.

I like this technique for cooking fish on the stovetop because the flour cuts down on the oil splatters but isn’t as messy as breadcrumbs. It’s also a one-pan meal, with the sauce following the fish into the pan and picking up some of its flavor.
Learn to make Panfish Piccata