Photo by Levi Brown

Here’s the perfect starter to a long, languorous day in an ice shanty. Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around the world, and for good reason: They’re great together. Even greater, of course, when the fish was just moments ago dancing on the end of a jigging rod.

– 1 cup buttermilk
– 1 1⁄2 cups all-purpose flour
– 1⁄2 cup cornmeal
– 2 Tbsp. vegetable oil
– 2 Tbsp. butter, plus 1 more for eggs
– 4 perch fillets
– 4 eggs

1. Pour the buttermilk into a shallow bowl, and in another bowl or plate, combine the flour and cornmeal with generous dashes of salt and pepper.

2. In a cast-iron skillet, heat the oil and butter over medium heat. While the oil is heating, dip the fillets, one by one, into the buttermilk, then dredge them in the flour mixture, shaking off any excess. When the oil is hot, lay the fillets in the oil and cook until browned, about 3 minutes per side.

3. Remove the fillets to a plate, and cover loosely with foil. Reduce the heat to its lowest setting, and if needed, add an additional pat of butter to the pan. Crack the eggs into the pan and cook, slowly and undisturbed, until the whites are completely set and the yolks have just started to thicken. Sprinkle with salt and pepper and serve beside the fillets.

Serves 2