02-09-2011, 01:37 PM
[quote maghunter]Perch don't have much flavor to them . . . and coat with corn meal and [#8000ff]flower[/#8000ff], then fry in a little butter. . . . .[/quote]
[#8000ff] Do you prefer dandelions or day lilies? [/#8000ff]
Just had to chuckle - cuz I have cooked with flowers,
(as well as frying with flour, though I need to get some cornmeal - that adds a special crunch to the crisp) including oregano branches - flowers and all - in my smoker-water.
If you want more "fish flavor" in your perch - scale them and leave the skin on. Some folks like skin flavor - my family thought they were too "fishy" - so I've skinned my filets. No flame involved. I could just imagine my wife's look if I did THAT in the house!
Perch are not as oily a fish as the salmonoids (trout, salmon). And being so small you really won't get the "grey" fatty area along the lateral line. I usually scrape that off from Salmon - leaves less "fishy" taste.
I always like to include onion and garlic in the mix (sea salt, black pepper, cayenne). Perch filets bake well - in a little butter garlic. You can even sprinkle with coconut at the end, and give 'em a crisp under a broiler.
TD has a Chow Down Perch Chowder that is fun to experiment with. Here's that and a couple others.
Batter fried or breaded perch are always popular.
So Maghunter - what's 'grav lox'? Is that just lightly smoked -but not dried down? Like 'lox and bagels' smoked salmon? I actually ended up making bluegill jerky once (by accident [blush]) - smoked those little fillets a wee bit long.
[#8000ff] Do you prefer dandelions or day lilies? [/#8000ff]
Just had to chuckle - cuz I have cooked with flowers,
(as well as frying with flour, though I need to get some cornmeal - that adds a special crunch to the crisp) including oregano branches - flowers and all - in my smoker-water.
If you want more "fish flavor" in your perch - scale them and leave the skin on. Some folks like skin flavor - my family thought they were too "fishy" - so I've skinned my filets. No flame involved. I could just imagine my wife's look if I did THAT in the house!
Perch are not as oily a fish as the salmonoids (trout, salmon). And being so small you really won't get the "grey" fatty area along the lateral line. I usually scrape that off from Salmon - leaves less "fishy" taste.
I always like to include onion and garlic in the mix (sea salt, black pepper, cayenne). Perch filets bake well - in a little butter garlic. You can even sprinkle with coconut at the end, and give 'em a crisp under a broiler.
TD has a Chow Down Perch Chowder that is fun to experiment with. Here's that and a couple others.
Batter fried or breaded perch are always popular.
So Maghunter - what's 'grav lox'? Is that just lightly smoked -but not dried down? Like 'lox and bagels' smoked salmon? I actually ended up making bluegill jerky once (by accident [blush]) - smoked those little fillets a wee bit long.