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.
se your hand to clean fish. Next, put them into basket
ray with olive oil. Arrange perch fillets on tray and season
ccasionally.
To cook the fish, season the flour with salt
or 30 minutes.
Rinse fish fillets under cold water and
nd pat the fillets of perch dry - set to one side
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.
ntil softened. Pour in the fish stock, vermouth and remaining champagne
mall bowl.
Discard fish heads; score each fish three times on
Marinate the cleaned, washed perch in a mixture of lemon
he shallot.
For the fish, make 2 slashes on the
Thaw frozen fish according to package directions.
Preheat oven to 350\u00b0F.
Separate fish into four fillets or pieces. Place fish in ungreased 13x9x2-inch baking pan.
Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish.
Bake until fish flakes easily with a fork, about 20 to 25 minutes.
n a frying pan, season fish and saute, skin side down
nd season to taste. Add fish to stock, bring back to
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.
he fish in one layer.
Top it with the perch, skin
ntil mixture thickens.
Sea Perch.
Heat a small amount
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.
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.
auce; keep warm while frying fish. In hot butter in large