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!
Mix eggs and milk in one bowl. Mix flour and corn meal in another bowl. Dip perch, one piece at a time, into egg mixture, then dip perch, one piece at a time, into flour mixture. In a deep-fryer, heat oil to 370\u00b0. Add perch and deep-fry until each side is golden brown.
Mix flour, paprika, and salt together and set aside.
In a small bowl, blend the egg and the milk.
Heat butter in a large frying pan.
Dip perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the frying pan and brown on both sides.
Remove from the butter and drain on a paper towel to absorb excess butter.
Serve immediately.
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.
ray with olive oil. Arrange perch fillets on tray and season
br>Top it with the perch, skin sides down and spread
Marinate the cleaned, washed perch in a mixture of lemon
nd pat the fillets of perch dry - set to one side
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.
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.
Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
ntil mixture thickens.
Sea Perch.
Heat a small amount
Scrub lake trout.
Surround it with sauce in an open pan.
Add salt and pepper to taste.
Bake approximately 1 hour at 350\u00b0 or until skin starts to lift off.
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.
Fillet perch into 2 to 3 pieces.
Put fish in a colander and steam for 10 minutes over boiling water.
Bring remaining ingredients to a boil (pickling solution).
Pour over fish.
Place in jars and set to cool overnight.
The longer the fish remain in the pickling solution, the better they taste.
Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
Add 1/2 cup Riesling Wine and reduce by one-half.
Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
Season ...
To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
Bring to a boil over high heat.
Turn heat to medium low and simmer for 30 minutes.
Rinse fish fillets under cold water and pat dry with paper towels.
Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
Cover and allow to simmer over medium heat for 15 minutes.
Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving ...
Prepare filling by beating softened cheeses with egg and seasonings.
Roll out puff pastry in a cookie sheet up to the edges.
Lay half of perch fillets in center. Put filling on top. Lay the rest of the perch over filling.
Bring pastry up around fish and pinch closed.
Trim extra and use to \"decorate\" like a fish.
Use water to attach scales, fins, tail.
Wash bass, perch and cod in cold salted
Heat oven to 425\u00b0.
In a 1 1/2-quart covered round casserole dish, layer potatoes, carrots, onion and perch.
Sprinkle with 1/4 teaspoon dill and salt and pepper.
Dot with 2 tablespoons margarine.
Repeat with remaining potatoes, carrots, onion, perch, dill weed, salt, pepper and margarine.
Cover.
Bake for 35 to 40 minutes.
Remove cover, sprinkle with cheese and paprika. Continue baking, uncovered, for 10 minutes, or until vegetables are fork-tender.
Makes 4 servings.