4 awesome ice-fishing lunches: simple fresh-fish meals you can make on the ice

PERCH TORTILLA

AT HOME

• 3 russet potatoes, peeled and rinsed
• 3 eggs
• 2 cloves garlic, chopped
• 2 green onions, chopped
• 1 tsp lemon juice
• Pinch salt and black pepper, to taste

ON THE ICE

• 4 perch fillets, sliced into thin strips
• 2 tbsp canola oil
• 1 cup sour cream
• Mixed salad greens

AT HOME

1. Grate potatoes into a mixing bowl, then add eggs, garlic, onions, lemon juice and seasoning. Mix well and place in a travel container.

ON THE ICE

1. Add perch strips to potato mixture, mixing well.
2. In a Teflon pan (a must), bring oil to medium heat.
3. Place fish-and-potato mixture in the pan, and press down lightly with a rubber spatula; do not stir. Cook until golden brown, then flip.
4. Continue cooking until second side is golden brown. Remove from pan, portion into wedges and garnish with sour cream and salad greens.