How To Cook Perch Food

PERCH FILLETS

Steps:

• Mix flour, paprika, and salt together and set aside.
• In a small bowl, blend the egg and the milk.
• Heat butter in a large frying pan.
• Dip perch fillets in egg wash first and then into the flour mixture.
• Carefully place them into the hot butter in the frying pan and brown on both sides.
• Remove from the butter and drain on a paper towel to absorb excess butter.
• Serve immediately.

HOW TO COOK PERCH

Steps:

• Season the fish. Pat the fish fillets dry with a piece of paper towel. Then sprinkle salt and pepper over both sides of each fillet. Use about 1 tsp (4.9 mL) of each seasoning per fillet. If you caught the perch yourself, you'll want to fillet your perch first.
• Dip the fillet in flour. Pour 1 US tbsp (15 mL) of flour per fillet in a large bowl. Place one fillet at a time in the flour, then flip it over and press the opposite side into the flour.
• Dip the fillet in a bowl of beaten egg. Beat 1 egg in a bowl until the yolk and white are scrambled together. Then dip the fish fillet in the beaten egg so that both side are covered.
• Transfer the fillet to a bowl of crumbs. Once the fillet has been dipped in egg, place it in a bowl of breadcrumbs and press both sides in the crumbs so the whole fillet is covered. You can use whatever breadcrumbs you like. You can also use cornmeal instead of breadcrumbs for a sweeter flavor.
• Repeat the coating process for each fillet. It's easiest to dip one fillet at a time in the flour, egg, and breadcrumbs. As you finish coating each fillet, lay it flat on a plate or platter. Don't stack the fillets, since this can cause the breading to come off.
• Heat oil in a large fry pan or iron skillet. You should use about 1 US tbsp (15 mL) per fillet you're frying. Pour the oil in a large fry pan or iron skillet and heat it over medium high heat. You can use any oil with a high smoke point. This includes grapeseed, extra virgin olive, and sunflower oil.
• Fry 1 side of the perch. Once the oil is hot (you can tell if the oil starts to pop), place the fillets in the fry pan. Check them every few minutes, especially if you're adding fillets at different times.The side is done when it's a light golden brown color.
• Use a spatula to flip the perch. Once 1 side of the perch is brown, it's time to flip it. Use a large spatula to get completely under the fillet and flip it over. Once the second side is golden-brown, you can remove the fillet from the pan. It should take about 2 minutes per side to fry the fish.
• Garnish with lemon juice. If you've fried the fish in an iron skillet, you can also use the skillet the serve the fish - just make sure you place a pot holder under the skillet before you set it on the table. If you've used a fry pan, use a spatula to carefully remove the fish. Garnish the fillets with the juice of half a lemon. You can store leftovers for up to 3 days in a refrigerator.

BAKED BUTTER HERB PERCH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

BAKED PARMESAN PERCH

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.

BAKED OCEAN PERCH

Steps:

• Thaw and separate fillets.
• Remove skin and place on a buttered baking dish.
• Salt and pepper to taste.
• Sprinkle with the spring onions.
• Blend tomatoes, sugar and basil, spread over fish.
• Drizzle with melted butter.
• Bake at 450F for 10 minutes.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

SAUTEED LAKE PERCH

Steps:

• Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.