Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Bris’s Perch Cakes

photo of Perch Cakes

Submitted by Lenny Rudow


  • Head, tail, and scale the fish, and then steam them. Don’t let the fish come into contact with the water—steam not boil.
  • When fully cooked, use a fork to peel back the skin and flake the meat off the bones and into a mixing bowl.
  • Scramble the egg, and cut the onion and green pepper into small diced bits before adding them to the bowl. Crush the saltines and add them as well. Add in the mayo, Old Bay, and salt, and mix thoroughly.
  • Form the fish-goop into patties, pressing firmly to compact the fish cakes, and place them on a strip of tinfoil. Place the foil on a broiler pan, and bake at 350 degrees for 10 minutes. Next, squeeze a lemon chunk over each patty, and flip it.
  • Turn the oven to broil, and cook until they begin to brown on the tops. When finished, give a final lemon squeeze over each cake before serving. Tastes great as is, or on a bun with lettuce and tomato.


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  • 3 large perch
  • 1 egg
  • 1 slice vidalia onion
  • 1 slice green pepper
  • 1 cup saltine crackers
  • 3 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1 lemon, cut into quarters
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