I need a good perch fillet recipe??? ?

Question

I purchased perch fillets and don't know what to do with it. Anyone know a good recipe?

Answer 1

I cook lots of perch and bluegills and this is my favorite way.  It is just a nice thin coating.  I don't care for heavy thick breading on fish.

I just dunk the fish in egg mixed with a couple tablespoons of milk.  Take out and shake in saltine cracker crumbs.  You can mix a little flour in with the crumbs if you like.  Salt and pepper, too.  

Then, just deep fry or pan fry until golden.  Yummy!

Answer 2

I'm posting this mainly for the butter sauce (keep handy in fridge for chicken, too!) and the spice blend, along w/ the general technique of cooking the fish fillets.  You can still do it and have it taste great w/o the additional (expensive!) seafood toppings.

Grilled Snapper Orleans, Pappadeaux

Butter Sauce:

1/2 lb. unsalted Butter

2 Tbsp. Lemon Juice

1 Tbsp. Chicken Bouillon

1/4 tsp. White Pepper

3 Tbsp. Onion, chopped fine

1 Tbsp. Garlic, chopped fine

1 tsp. Oregano

3 Tbsp. White Wine

Salt to taste

Spices for fish:

1 tsp. Paprika

1/4 tsp. White Pepper

1 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. Oregano

1/2 tsp. Thyme

1 1/2 tsp. Cayenne Pepper

1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets

1 lb. Crawfish Tail Meat

1/2 lb. Lump Crab Meat

1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.

To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.

Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

-- Houston Chronicle

Answer 3

Perch Fillets --

Guests will never guess that lemon-lime soda and pancake mix are the secret ingredients behind these tasty perch fillets in a golden coating.



INGREDIENTS

1 1/2 cups lemon-lime soda

1 pound perch fillets

2 cups pancake mix

1/4 teaspoon pepper

oil for frying



DIRECTIONS

Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with pancake mix.

In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork. Drain on paper towels.

Answer 4

I   coat them with sour cream then roll them in crushed up tortilla chips and bake at   350 for 20 minutes then top with a little salsa and sour cream  try it I think you will approve.