Hi all:) i have two fillets of perch to cook for dinner tonight does anyone have any ideas of how the best?!


Question: way of cooking these would be?? would love any ideas ,


Answers: way of cooking these would be?? would love any ideas ,

PARMESAN PERCH

2 lb. perch fillets
2 c. saltine crackers, finely crushed
Parmesan cheese
2 eggs
1 tbsp. pepper
Cooking oil

Beat eggs and pepper until well mixed. Dip completely dry fillets into egg and then in finely crushed cracker crumbs. Heat 1/2 inch cooking oil, then add perch, turning when golden brown. Salt lightly.

Broiled Perch-Yum!

Perch Fillets

butter
parmesan cheese
garlic powder
chives
minced onion

Baste fish with melted butter, sprinkle on all other ingrediants, broil on cookie sheet covered with tin foil until flaky. Servings depends on amount of fish fillets.

I personally love my perch cornmeal breaded and pan fried. so crispy and yummy. Also try steaming it with lemon and herbs in a foil packet. Or baking it with garlic butter.

Pecan-Coated Fish with Remoulade Sauce

Remoulade Sauce:
1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
Salt and pepper
4 lemon wedges, for garnish

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees F.

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

--Paula Dean
________________________

Grilled Snapper Orleans, Pappadeaux
-- Houston Chronicle.

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. Frill 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.

i TAKE A LARGE PIECE OF TINFOIL, LAY DOWN LETTUCE , PLACE PERCH ON TOP WITH SLICED LEMON AND CRACKED PEPPER, SEAL UP TINFOIL AND BAKE IN OVEN 350 FOR 15 MINUTES LET REST A MINUTE. VERY HEALTHY, SINCE NO OILS AND YOU TAST THE DELICATE FLAVOR OF PERCH, USE DIFFERENT SEASONING, I ADD HOT SAUCE TOO, BE SURE TO DISCARD THE LETTUCE

Go to your camping store and buy a smoking machine and some methylated spirits.

Soak the fish in a marinade (ingredients for marinade should be included with the smoking machine) for about an hour.

Place fish in smoking machine along with woodchips and light the burner. Wait 30mins and you will have yourself some restuarant quality smoked fish!

The fish will be tender with a smoky flavour and literally fall off the bone. I am hooked on smoked fish!

Boil 2- 3 potatoes until almost tender, slice put in botom of a lightly oiled pan sift a spoon of flour over them, add 2 fillets, season to taste, ( peper, garlic, red pepper, thyme) add thinly sliced onion, several slices, and pour a bit of half and half, milk or my fave.. coconut milk until amost covered.
Baked about 25 minutes at 350.

Personally I like to fry it in a pan with butter and garlic or I like to batter it with store bought batter mix that you just add liquid to.

I LOVE blackened fish!
butter melted in a pan
season the fish, season salt, pepper, cayenne, garlic powder.
it may smoke up the kitchen a bit, but this is great served with flavored rice and veggies





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