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Batter Fried Panfish

1/2 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg yolk
1/2 cup water
1 egg white
Approximately 1 pound panfish fillets
1 lemon
Oil for deep frying

Combine the flour, cornstarch, pepper and salt and sift together onto a plate or piece of waxed paper. Beat the egg yolk and water to a smooth cream then incorporate the flour mixture a few tablespoons at a time. Just before using the batter, beat the egg white until stiff enough to stand in peaks when lifted on the beater. Scoop the egg white into the batter and fold it gently with a spoon or spatula. Heat the oil in a deep heavy pan. Pat the fish fillets dry with paper towel. Pick up fillets with tongs and dip into batter and carefully drop into the hot oil. Deep fry for four to five minutes, turn them as they brown. This will require about three minutes. After they brown, transfer the fillets to paper towel or a brown paper bag to drain excess oil. Arrange fillets on warm platter and serve at once accompanied with wedges of lemon.
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Bream

15 to 20 bream (Perch)
Milk
Tabasco pepper sauce
Mustard
Salt
Pepper
1 egg
Seasoned flour (Creole seasonings and salt and pepper to taste)
Oil
Butter

Catch 15 or 20 bream. Filet with a very sharp knife. Clean them thoroughly and drop in a plastic bowl of milk flavored with pepper sauce, mustard and salt. Marinate for 1 hour or overnight (make certain the fish is totally covered with liquid). Remove and drop in a mixture of beaten egg and a small amount of the marinade mixture. Roll in seasoned flour

Fry quickly in a hot skillet with a little oil and butter. Drain and serve immediately with fresh vegetables and sliced homegrown tomatoes.
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Broiled Panfish

Lay a layer of fillets in a broiling pan.
Sprinkle with a little white wine.
Dot with a little butter.

Cooking;
Broil a couple minutes-until flesh is white. This is very fast-depending on fillet size. Turn and briefly broil other side. Total cooking time usually less than 5 minutes. Broiling is easy and the fish are delicious!
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Broiled Perch

Perch Fillets

butter
parmesan cheese
garlic powder
chives
minced onion

Baste fish with melted butter, sprinkle on all other ingrediants, broil on cookie sheet covered with tin foil until flaky. Servings depends on amount of fish fillets.
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Fish Neapolitan

3 Tablespoons vermouth
1 onion, chopped
1/4 green pepper, chopped
2 Tablespoons chopped parsley
3 medium tomatoes, cut in pieces
1/2 cup tomato juice
1/2 teaspoon basil
1/8 teaspoon pepper
1 pound of fish fillets (sea bass, snapper, or perch)

Heat vermouth in large frying pan and cook onions 2 to 3 minutes. Add rest of ingredients except fish. Simmer until tomatoes and peppers are soft, or about 10 minutes. Add fish and simmer until fish flakes. Great low calorie meal!
Yield: 4 servings
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John's Panfish

Bluegill, Crappie (Sac au Lait) or Perch fillets
yellow cornmeal
salt & red pepper, to taste
Peanut Oil

Combine cornmeal, salt & red pepper. Toss fish fillets into cornmeal mixture. Fry in deep peanut oil. Drain on paper towels. There is no need to disguise the fantastic flavor of fresh fish--just use cornmeal, salt & red pepper as the crust!
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Oven Fried Perch

1 lbs. Perch Fillets
2 Tbsp. Parmesan Cheese - grated
1/2 Cup Dry Bread Crumbs
1 Tbsp. Margarine melted
1/4 Cup Milk
1/2 Tsp. Thyme

Dip fillets in milk. Combine crumbs parmesan cheese and thyme. Coat fish with bread crumbs. Lay in single layer on greased shallow baking pan. Drizzle with melted margarine. Bake in oven at 450 degrees for 12 minutes per inch of thickness of the fish measured at te thinckest part or until fish flakes easily with a fork.
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