br>Top it with the perch, skin sides down and spread
Combine flour, cornmeal and seasonings. Melt butter. Dip fish in butter, then flour mixture. Sprinkle with Parmesan. Bake at 450\u00b0 for 8 to 10 minutes or until perch flakes easily with a fork. Makes 4 servings.
Mix soup and sour cream.
Dice onion or slice in rings and scatter over fish.
Spread cream mixture over all.
Bake at 375\u00b0 for 25 to 30 minutes.
Makes 4 servings.
Set oven to 400\u00b0.
Cover bottom of baking dish with lemon and onion slices.
Sprinkle lightly with salt and pepper.
Lay fillets on top.
Cover.
(If pan does not have cover, use foil.)
Bake for 20 minutes.
Remove cover.
Combine remaining ingredients; spread over top.
Broil 3 minutes below heat, until brown.
Makes 4 or 5 servings.
Thaw and separate fillets.
Remove skin and place on a buttered baking dish.
Salt and pepper to taste.
Sprinkle with the spring onions.
Blend tomatoes, sugar and basil, spread over fish.
Drizzle with melted butter.
Bake at 450F for 10 minutes.
Sift together flour, salt, white pepper, paprika, and baking powder.
Mix egg yolk with milk and add to dry ingredients; beat well.
Add melted margarine.
Fold in stiffly beaten egg white and fish flakes.
Drop by tablespoonfuls into hot deep fat (370 degrees to 375 degrees Fahrenheit on a frying thermometer).
Fry until golden brown on both sides.
Drain on absorbent paper.
Serve at once with horseradish and ketchup or chili sauce.
Mskes 4 servings.
Note: These fritters can also be made with mullet, pike, fluke, halibut ...
Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on ...
Put perch fillets in a baking dish.
Add water, then lemon juice.
In a small bowl, mix together the lemon and herb seasoning with Old Bay seasoning; sprinkle over fish fillets.
Add 1 teaspoon of margarine on each fillet; salt and pepper to taste. Bake, covered, at 375\u00b0 for 30 minutes, or until flaky.
Using vegetable peeler, slice carrots and cucumbers lengthwise into thin strips; combine in medium bowl.
For the chili lime dressing, whisk all ingredients and 2 tbsp water in a small bowl.
Discard fish heads; score each fish three times on both sides.
Heat vegetable oil in wok on medium-high heat. Combine flour, salt and pepper in medium shallow bowl; coat fish in flour mixture. Deep-fry fish, in two batches, until lightly browned and cooked through. Drain on paper towels.
Divide carrot mixture among plates. Top with fish and ...
Move oven rack to position slightly above middle of oven.
Heat oven to 500\u00b0.
Mix ingredients except margarine and parsley.
Brush one side of fish with margarine.
Dip into crumb mixture.
Place fish, uncoated side down, in rectangular pan 13 x 9 x 2-inches, sprayed with nonstick cooking spray.
Bake uncovered until fish flakes easily with fork, about 10 minutes.
Sprinkle with parsley. Serve.
Preheat oven to 400\u00b0.
Grease an 11 x 7-inch baking dish.
In small bowl, combine sour cream, bread crumbs, mayonnaise, lemon juice, Tabasco and onion.
Pat fish steaks dry with paper towels. Place in baking dish.
Bake 20 minutes.
Sprinkle with cheese. Bake 5 to 10 minutes longer or until fish flakes when tested with a fork.
Thaw and skin the fillets.
Cook the spinach according to package directions and drain thoroughly.
Blend the flour, salt, pepper and nutmeg into fat in a saucepan.
Add milk gradually and cook until thick and smooth, stirring constantly.
Add the cheese and Worcestershire sauce and stir until blended.
Arrange half the fillets in casserole dish and layer spinach and cheese mixture. Repeat until all is completed.
Bake in oven at 350\u00b0 for 1 hour.
Drain olives, reserving juice.
Add enough milk to reserved liquid to measure 1 1/2 cups.
Saute onion in melted butter in skillet.
Blend in next 4 dry ingredients.
Heat until mixture bubbles; remove from heat.
Add liquid gradually, stirring constantly.
Bring to a boil, stirring constantly.
Cook for 1 to 2 minutes longer.
Alternate layers of half the fillets, cheese and almonds in greased 2-quart casserole.
Pour 2/3 of the sauce over top.
Cover with overlapping layers of potatoes and remaining sauce.
Bake at 375 ...
Remove skin from fillets and cut into serving-size portions. Place fish in a single layer in a shallow baking dish.
Combine remaining ingredients and pour over fish.
Let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place fish on well-greased broiler pan.
Broil about 4 minutes. Turn carefully and baste with sauce.
Broil approximately 4 more minutes.
Move oven rack to position slightly above middle of oven.
Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.
Mix all ingredients except fish, margarine, and parsley.
Brush one side of fish with margarine, dip into crumb mixture.
Place fish, coated sides up, in pan.
Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.
Sprinkle with Parsley!
Preheat oven to 350 degrees F (175 degrees C).
Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.
Heat oil in a large skillet on medium.
Cook fish, skin side down, 2-3 mins, or until golden and crisp. Turn and cook for a further 3 mins, until done to your liking. Season to taste. Squeeze lemon juice over cooked fish.
Meanwhile, for avocado salsa, toss together avocado, lime segments, and cilantro. Season to taste.
Serve fish straight from pan with salsa, oven-baked fries, and lemon wedges.
Slice fish into slices and arrange in baking tray.
Add salt and lemon juice and put to the side for 20 minutes.
Fry diced onion until half done.
Add tomato, pepper, and parsley to onions.
Spread on top of fish.
Cover with aluminum foil and bake in oven for 25 - 30 minutes.
Rinse and pat dry perch.
Place on paper towel.
Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter).
Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch.
Deep fry until golden brown.;.
Enjoy and have a Bud!
Place perch in greased baking dish.
Sprinkle with salt and pepper.
Melt butter and saute onions until slightly yellow.
Add stuffing and blend well.
Spread dressing mix over fish.
Cover with foil and bake 20 to 30 minutes at 350\u00b0.
Remove foil for 10 minutes to brown dressing.