Our good friend Lek who is originally from Thailand and is now living in southwest Florida showed me this excellent way to prepare Ocean Perch. She cleans the fish by scaling and gutting it, and than proceeds to “butterfly” the fillet (both fillets are still attached by the back skin). Shen than makes a couple of cuts to the skin side of the fillet, sprinkles just a little salt on both sides of the fish an allows them to sun-dry in her lanai for 1-3 days (depending on the sun-factor). Once dried she either freezes them, keeps them in the refrigerator until ready to cook, or cooks them right away.
The fish is then deep-fried. Because the fish has been pre-salted it really doesn’t need any coating or seasonings. I tried her recipe tonight and it was excellent. Some people may not want to pick the meat of the bones, but I don’t mind at all. It’s very tasty and brings back pleasant memories of having fish done the same way when we were in Thailand!