10 BEST WAYS TO COOK PERCH
Your family will love these simple perch recipes! From fried to baked to grilled, there are many delicious ways to enjoy perch.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a perch recipe in 30 minutes or less!
Nutrition Facts :
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.
PERCH FILLETS
Make and share this Perch Fillets recipe from Food.com.
Provided by FoodsRus
Categories Perch
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 990.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 340.1, Sodium 1162.7, Carbohydrate 81.1, Fiber 4.9, Sugar 1.1, Protein 41.5
OCEAN PERCH WITH WHITE- WINE SAUCE
Make and share this Ocean Perch With White- Wine Sauce recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 40m
Yield 6 fillets, 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.
POACHED PERCH FILLETS (FILETS DE PERCHE)
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.
Provided by lazyme
Categories Perch
Time 1h57m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
- Bring to a boil over high heat.
- Turn heat to medium low and simmer for 30 minutes.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
- Cover and allow to simmer over medium heat for 15 minutes.
- Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
- Keep platter of fish in a warm oven until ready to serve.
- Pour liquid from the pan through a fine sieve and reserve clear stock only.
- Place butter in a medium-sized pan over medium-high heat.
- Add white parts of leek and saute, stirring constantly until leeks are golden.
- Add flour and stir until flour is light brown.
- Add 1 cup of reserved fish stock, dill weed, and pepper.
- Stir to blend well.
- Remove from heat, add sour cream, and blend.
- Pour sauce over fish fillets.
- Optional: Sprinkle with chopped tomato pieces.
Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8
BROWN BUTTER PERCH
I love perch. I love everything about them--the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. The key here is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether.
Provided by Chef John
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 30.9 g, Cholesterol 43.2 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12.6 g, SaturatedFat 4.8 g, Sodium 702.8 mg, Sugar 0.3 g
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