I am not a big fan of fish. But, when I think of fish, I think of trout and salmon. As it turns out, I REALLY do like fish. For example, if I was on death row, I would request "Montana Surf n' Turf" for my final meal. Simply elk steak and walleye fillets.

Winter means ice fishing in my family, and I recently went out in search of the elusive yellow perch. For me, perch tastes a lot like walleye, they are just a lot more work to clean. When you do find yourself catching enough to make a meal, I have a recipe that can make a little go a long way.

Montana Perch Burritos

What You Need

8 perch fillets

1 cup flour

1 egg

1/2 cup oil

1 tsp cajun seasoning

2 burrito size flour tortillas

1 cup shredded cabbage

1 cup black beans

1 cup cooked rice

salsa

For White Sauce

1 cup sour cream

1 cup mayo

1 lime juiced

1/2 tsp cayenne pepper

Here's How

Pat dry perch fillets. Prepare egg wash, by whisking egg in bowl. Season flour with cajun seasoning. Dredge in flour, then wash, then flour. Place fillets into hot oil. Cook til golden brown. Drain on paper towel.

Mix together sour cream, mayo, lime and cayenne.

Put coat of "white sauce" on tortilla. Then add 2 tablespoons of rice and beans. Sprinkle shredded cabbage. Top with more white sauce or salsa.

Roll the burrito up, making sure to tuck in the sides while rolling.

For crispy burrito, I like to fry wrapped burrito for 1 minute in hot oil.

Serves 2 people. This is a great way to make a small catch of small fish, feed more than one person.