08-21-2010, 10:38 AM
[cool][#0000ff]I am sure they would be good smoked, but it is a shame to waste such a delicate flesh on smoking. Lots of larger and more flavorful fish for the smoker...like catfish.[/#0000ff]
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[#0000ff]Here are some of our favorite ways of preparing perch:[/#0000ff]
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[#0000ff]1. Sauteed in garlic butter and then served over noodles or rice...with the pan drippings.[/#0000ff]
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[#0000ff]2. Oven baked for about 15 - 20 minutes at 350, after seasoning with garlic salt, seasoned pepper, lemon zest, sesame seeds and butter.[/#0000ff]
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[#0000ff]3. Same as above...only sprinkled with sweetened coconut and finished off with the oven broiler for a few minutes at the end to toast the coconut.[/#0000ff]
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[#0000ff]4. Fried. Use dry coatings of seasoned flour...or a mix of cornmeal and flour. Or, use your favorite beer batter or breading mix after dipping in egg wash. You can also make a coconut batter with 1/3 rice flour, 2/3 all purpose flour, seasonings and shredded coconut. Roll the water wet fillets in dry flour first and then into the thin coconut batter.[/#0000ff]
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[#0000ff]5. Shrimp-rice "stuffing". Over a 1" layer of precooked rice, add sauteed mushrooms, onions, celery and some canned shrimp or small pieces of fresh shrimp. Put a layer of perch fillets over that, season with choice of seasonings, dot generously with butter and bake at 350 until fillets are flaky. The juices run down into the rice and it all eats real good.[/#0000ff]
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[#0000ff]6. Pig out perch chowder. See attached recipe.[/#0000ff]
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[#0000ff]7. Oh yeah, perch also makes great ceviche...Mexican pickled fish. Put a few 1" pieces of perch fillet in a shallow glass bowl. Add some chopped onion, tomato, green chiles (and/or jalapenos), cilantro and garlic. Sprinkle on some cayenne pepper and add salt to taste. Cover with lime juice...or a 50/50 mix of lime and lemon juice for less tartness. Let sit in the refrigerator a few hours and then serve with chips and "refreshments". By the way, Triscuits are great for putting a piece of fish on...scooping a bit of the veggies and some juice...and then munch down.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Here are some of our favorite ways of preparing perch:[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]1. Sauteed in garlic butter and then served over noodles or rice...with the pan drippings.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]2. Oven baked for about 15 - 20 minutes at 350, after seasoning with garlic salt, seasoned pepper, lemon zest, sesame seeds and butter.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]3. Same as above...only sprinkled with sweetened coconut and finished off with the oven broiler for a few minutes at the end to toast the coconut.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]4. Fried. Use dry coatings of seasoned flour...or a mix of cornmeal and flour. Or, use your favorite beer batter or breading mix after dipping in egg wash. You can also make a coconut batter with 1/3 rice flour, 2/3 all purpose flour, seasonings and shredded coconut. Roll the water wet fillets in dry flour first and then into the thin coconut batter.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]5. Shrimp-rice "stuffing". Over a 1" layer of precooked rice, add sauteed mushrooms, onions, celery and some canned shrimp or small pieces of fresh shrimp. Put a layer of perch fillets over that, season with choice of seasonings, dot generously with butter and bake at 350 until fillets are flaky. The juices run down into the rice and it all eats real good.[/#0000ff]
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[#0000ff]6. Pig out perch chowder. See attached recipe.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]7. Oh yeah, perch also makes great ceviche...Mexican pickled fish. Put a few 1" pieces of perch fillet in a shallow glass bowl. Add some chopped onion, tomato, green chiles (and/or jalapenos), cilantro and garlic. Sprinkle on some cayenne pepper and add salt to taste. Cover with lime juice...or a 50/50 mix of lime and lemon juice for less tartness. Let sit in the refrigerator a few hours and then serve with chips and "refreshments". By the way, Triscuits are great for putting a piece of fish on...scooping a bit of the veggies and some juice...and then munch down.[/#0000ff]
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