The extremely tasty perch is one of Central Europe's most important edible freshwater fish, on account of its lean flesh that contains few bones. It is equally prized by anglers, chefs and consumers.
Perch fillets are suited to all cooking methods, in principle. The fillets are best fried skin side down in butter. It is also a culinary experience eaten on its own.
Perch fillets should not be prepared with strongly flavoured accompaniments, as these would overwhelm their unique taste. It is often served with a mildly seasoned mayonnaise dip and potatoes.