I learned how to cook perch because they are the most popular where I grew up in Ohio. This fish is one of the favorite all around that area. This is probably because they can be caught by lure fishing, which is common in all the small lakes and streams.
All my family learned how to cook perch as this fish was sometime favored when having an outdoor fish fry. When my grandfather was alive, he would have fish fries with loads of perch almost every weekend throughout the summer. Of course I was almost too young to remember these but as far back as I can remember those were the talk of the area. Everyone loved the delicious mild white meat of the perch that was cooked.
Some people hold fish fries right on the banks of a fishing stream as they fish with friends. This offers a festive way of cooking and eating fish freshly caught by the members of your party. Have a large iron kettle with hot oil ready on an open fire for when the fish are cleaned. After the fish is fried, have some hush puppies ready to fry in the hot oil; these go well together. Salads or fresh vegetables can be prepared ahead of time and made readily available in a cooler.
Beat together 1 cup milk and 1 egg until well blended. In another bowl combine 2 cups cornmeal, ½ cup flour, 1 teaspoon salt and ¼ teaspoon pepper. Dip perch or other fish into the egg mixture and them roll in the cornmeal mixture. Carefully drop into the hot oil to fry until lightly brown.
Mix all ingredients thoroughly together. Shape into small balls and fry in hot oil until light brown. Serve with fish.
Some of the fish and seafood that are suitable for frying are bass, butterfish, carp, catfish, clams, cod, eel (parboil for 10 minutes first), flounder, haddock, halibut, mackerel, perch, pickerel, pike, salmon, shad, smelt, trout, weakfish and whiting. A tartar sauce, lemon butter sauce, Creole sauce or hollandaise are all good to serve with fried fish.
When you learn how to cook perch you will find many of the recipes can be substituted with any of your favorite frying fish.
Preheat oven to 350F degrees.
Grease a baking dish. Season fish lightly by sprinkling it with salt. Dip fish into milk and then roll into fine bread crumbs (not cracker crumbs). Place in the baking dish. Place a couple slices of bacon over the top of the fish. Bake for 20 to 30 minutes or until the fish flakes when touched with a fork.
This yeast fish batter with beer is great for frying when you are learning how to cook perch. This makes a light and crispy crust. Pat fish dry before dipping so batter will adhere.
Combine yeast with warm water; set aside.
Combine and mix flour eggs and beer; stir in yeast mixture.
Blend well and dip dry fish in batter and cook quickly in hot oil.
Combine egg, milk and hot sauce in a bowl; blend well.
In another bowl combine cornmeal, flour, salt, paprika and chili powder; mix well.
Heat about 2 tablespoons oil in a heavy skillet over moderate heat.
Dip the fish in the milk mixture; coat fish with cornmeal mixture.
Place fish in single layer in hot skillet; cook for 5 minutes.
Carefully turn fish over; fry 5 minutes longer until fish is brown and flakes easily.
Drain on paper towels.
Preheat oven to 375F degrees; coat baking tray with nonstick spray.
Place fish on baking tray; coat each piece of fish with melted butter.
Sprinkle fish with oregano, basil, thyme, pepper and garlic to taste.
Bake until fish flakes when tested with a fork.
Squeeze a dash of lemon juice on top to serve.
Rinse fish and pat dry; coat to taste with hot sauce and set aside.
Combine and blend buttermilk, mustard, salt, Cajun seasoning and pepper in a shallow dish.
Dip fish in wet mixture then roll in cornmeal; fry in hot oil until golden brown.
Preheat oven to 350F degrees.
Cook broccoli in water (No salt) until tender; drain and set aside.
Sauté shrimp, onion, and garlic in butter until onion is tender; stir in soup, wine and tarragon.
Place a portion of broccoli on each perch fillet; roll up and secure with toothpick.
Arrange in “spoke fashion” in round 1 ½ quart casserole dish.
Pour soup mixture over the fish rolls; bake for 30 minutes.
Learn how to cook perch in the oven with delicious flavor.
Preheat oven to 500F degrees; grease shallow metal baking pan.
Combine and mix milk, salt, Tabasco, garlic and rosemary in shallow dish.
In another dish combine corn flakes, paprika, mustard, chili powder, cheese and parsley.
Dip each piece of perch in milk mixture; roll in crumb mixture and arrange in prepared pan.
Bake 12 to 15 minutes until brown and fish flakes easily; serves 6.
Learn how to cook perch, flounder, haddock etc with this (supposedly) recipe for Long John’s fried fish.
Mix flour and yeast together in mixing bowl.
In another bowl combine egg, hot water and salt; add beer.
Combine and mix liquid mixture with the flour yeast mixture.
Dip fish filets in the batter and drop immediately into hot oil.
NOTE: Pat fish dry with paper towels; batter sticks better.Painless Cooking › Fish and Seafood › Perch
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