Perch Sausages

[rgfixit]

I have a patty recipe here somewhere. I'll see if I can find it.

RG

[rgfixit]

I use a small Black and Decker food processor and I use boneless fillets.

Chop boneless fillets in food processor
add whole egg
crushed crackers
salt,pepper, cayenne pepper, Parmesan cheese, parsley
blend in processor

Remove and form patties
dip patty in seasoned bread crumbs and pan fry til golden brown on each side
Sprinkle with additional Parmesan after turning


Try them with Dill Sauce;
# 1/4 cup mayonnaise
# 1/4 cup sour cream or 1/4 cup plain yogurt
# 1/2 teaspoon dill weed
# 1 1/2 teaspoons lemon juice

Combine ingredients thoroughly and refrigerate.

Another (my favorite) Lemon Herb Sauce
# 1/2 cup light mayonnaise
# 1/8 cup fresh parsley, chopped
# 1/8 cup fresh cilantro, chopped
# 1 tablespoon Dijon mustard
# 1 tablespoon fresh lemon juice, plus lemon wedges for serving
# 2 teaspoons prepared white horseradish.....the better the horseradish...the better the sauce

Combine ingredients thoroughly and refrigerate.


RG

[Scott Beitzel]

thanks rgfixit i have a bowl of fish unthawing in the fridge as we speak to try this lil recipe now my mom said yuck and the wife said the same thing but me and the boy think we will give it a whirl .

thanks,
Scott

[rgfixit]

You're welcome.
I hope you'll enjoy them. I did
They look like this,


RG

[NYSporty]

looks like I may get out sat if i get a bunch I know what we are going to have  sunday morning

[drl823]

Lookin good and tasty

[Fisherman 1]

   Have you ever drooled on the keyboard at 9:15 pm at night, that picture is tasty. 

[BlueDuck]

This has been a great thread.  Who would a thunk it....

[rgfixit]

Stove top braising is a good method for meats. The hitch here is that this is fish. It cooks very quickly. I added a bit more canola oil to the last batch and backed off the bread crumbs a bit and it helped a lot. These need to be cooked quickly.

I think you could add some water to the mixture and it wouldn't hurt a bit.

Anyway, I passed some out to my fishing buddies and they're a big hit. I hope some of you can improve it and post back.

RG

[Phoenix]

I made some yesterday using the recipe in post#17. They were great except for being a little salty. Is that a typo or do you really use two tablespoons or should it be two teaspoons?

[Seacat145]

Hi Guys, thanks for recipes. We should have good ice here at the end of the week and I cannot wait to try those recipes.

[rgfixit]

I made some yesterday using the recipe in post#17. They were great except for being a little salty. Is that a typo or do you really use two tablespoons or should it be two teaspoons?

I'm sure I used 2 tablespoons. I use Maldon sea salt. It's very mild. I should have said that. Back it off if is too much for your taste.

RG

[Phoenix]

Thanks, didn't even know there was a difference in potency in salt. Definitely going to make them again, this time I think I'll try two teaspoons of salt though.

[rgfixit]

When's breakfast

They look great. I'm going to try Bluegill sausage if today goes as planned

RG

[perchmasterson]

here is my second batch. only 12 # of fillets this time but, darn, they are good. I did double grind this batch with the 10mm hole plate instead of single grind like last batch. Single grind for me from now on



first batch

[rgfixit]

Those look very yummy. I'm out as of this morning with no fish left in the freezer

Won't be long and I'll be back into fish.

Rg

[BlueDuck]

Great thread.  I am going to have to make some.