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.
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.
aute the bacon and onion for 5 minutes. Add the cabbage
eans in boiling salted water for 3 mins. Add broad beans
ntil mixture thickens.
Sea Perch.
Heat a small amount
ow and simmer for 30 minutes.
Rinse fish fillets under cold
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.
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.
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.
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.
Cover bottom of baking dish with onion slices.
Add layer of mushrooms.
Place fish fillets on top.
Cover with bread crumbs. Sprinkle with parsley.
Pour broth over all.
Bake at 450\u00b0 for 10 minutes per inch of thickness at thickest part.
Sprinkle fish with onion salt and pepper.
Place in baking dish.
Combine Tabasco sauce and buttermilk.
Pour over fish.
Bake at 375\u00b0 for 10 minutes or until fish flakes.
Serves 2.
Sprinkle fish with barbecue spice and celery salt.
Place in baking dish.
Combine buttermilk, vinegar and tomato juice.
Pour over fish.
Bake at 400\u00b0 for 10 minutes or until fish flakes. Serves 2.
otatoes in boiling, salted water for 20 mins or until tender
br>Wash and pat the fillets of perch dry - set to one
b>perch in a mixture of lemon juice and grated onion for 1
il thoroughly and add the fillets skin side down.
Pour
Separate fillets and cut into 4 1/2 to 5 ounce portions.
Dip fillets in French dressing, then place skin side down in a single layer on a baking sheet.
Combine chips and cheese and sprinkle the mixture evenly over fish fillets.
Bake for 10 minutes in 375\u00b0 oven, or until fillets flake easily when tested with a fork.
egrees C). Season the fish fillets with salt, pepper, and paprika
Saute vegetables in oil.
Add tomato sauce and seasonings; simmer 10 minutes.
Oil a baking dish and lay fillets in a single layer on bottom.
Cover with sauce.
Bake at 450\u00b0 for 10 minutes per inch of thickness of fillets with sauce, measured at the thickest part, or until fish flakes easily.
Serve over rice, if desired.
Makes 4 servings.