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.
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 ...
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.
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 ...
Cover fillets with water in saucepan. Bring to a boil.
Simmer covered for 5 minutes until fish flakes when tested with a fork.
Drain, cool and flake.
Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well.
Let stand 10 minutes so crumbs absorb moisture.
Shape mixture into 1 inch balls.
Beat 2 large eggs and 2 tbsp water together with fork.
Dip ball in egg mixture and coat with crumbs.
Deep fry in hot 400F fat until browned.
Serve with picks and seafood sauce.
To make as patties, form into 4 ...
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.
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!
Soak perch in milk about 10 minutes.
Heat oil and butter in 9 inch cast iron skillet over medium flame.
Dredge perch through Andy's breading ( or 2 parts flour to 1 part cornmeal, seasoned with salt & pepper).
Pan is ready when a drop of water sizzles in the oil.
Place perch in pan skin side UP.
Turn fish once when crisp and golden brown.
Cooking time about 12 minute total (depends on thickness) Check one to make sure fish is opaque and white in color.
Drain on paper towels.
rying pan and saute the perch fillets for 2 mins. Add
n serving plates. Top with fried fish. Garnish with dill and
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
ittle crib note on the recipe. I often use more spices