Food Fight Friday: Salmon vs. Fried Perch

Hopefully more than a few Wild Chef readers were able to extend their July 4th holiday into an extended weekend and get out to do some fishing. If so, maybe these two dishes from a couple of regular contributors will inspire you in the kitchen. If so, shoot a photo of the resulting dish and send it in to fswildchef@gmail.com. Until then, pick your favorite and vote below.

**Levi Banks's Salmon and Blueberries
**

A friend of a friend caught some salmon and was nice enough to hook me up. Just a little salt and pepper and cooked in the oven. It's on top of our favorite winter vegetable, sauteed kale and garlic. The blueberry sauce is two cups of blueberries, 2 Tbsp. of balsamic vinegar, 2 Tbsp. of lemon juice, 1 Tbsp. of cornstarch, and a little salt and pepper. Depending on how sweet your berries are you might want to add some sugar. Bring the sauce to a boil then lower the heat and cook over low while everything else is coming together, it should reduce and be a little thick.

**SMC 1986 Fried Perch
**

These are fried white perch fillets with fresh kale and yellow rice. Topping it all off is homemade biscuits and Budweiser. We caught these perch earlier that day and kept 11 of them with the biggest being just over 10 inches. They then went into a batter of breadcrumbs and Old Bay before they were fried. Simple but delicious.

Keep those great reader-submitted photos coming to fswildchef@gmail.com.