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"Poor Man's Shrimp"- Perch or panfish fillets rinsed and cut into pieces (about 2" square)- place fillets a few at a time in a strainer and blanch them until white in a 2 quart saucepan of slow boiling water. (Don't over cook)- place prepared pieces in a large bowl of ice water to cool- remove cooled pieces to a platter and keep cold till served.I like to season the boiling water with Old Bay, salt and pepper.Serve with drawn butter or cocktail sauce.YUM!RGD
Sounds good, what is "drawn butter"?
Also known as clarified butter. Unsalted butter which has been melted and skimmed of milk solids.
I mix dill relish with mayonnaise for a dipping sauce.
Verry good...Mr Niceguy... you must have a copy of the Food Lovers Companion One of my favorite "not fried" recipes. Feeds normal family of four or one of us "Glutoness Slobs" *Boneless filets from 12 nice 'Gills.*1/2 stick Unsalted Butter in Clarified state (melted to liquid)*1/2 lb. Pancetta or (Apple Smoked Bacon) chopped*1 lb. Fresh Spinach*1/4 lb. Pecorino Romano (Parmesan) Cheese grated*2 cup Panko Crumbs or (any FRESH Bread Crumbs)*2 lbs. Par-Boiled Red Skin Potatoes thinly sliced* Salt & Freshly GroundPepper to prefrencePut 1/2 of the clarified butter into medium mixing bowl. Put the potatoes in and toss with salt and pepper. Place in caserole dish big enough to overlap slightly. Put another 1/2 cup clarified into bowl and toss in the 'Gill Filets. Place the fish evenly over the potatoes. Place in Fridge... or you can multi task the other step Cook off the Pancetta in another pan until almost done. Toss in the Fresh Spinach, Herbs, Bread Crumbs and Cheese. Cook for another 3-5 minutes until everything is incorporated (make sure crumbs are moist) Cover the Fish & Potatoes with this evenly.Bake in oven on 425 deg. for 20 minute or fish and potatoes are at desired tendernessCan you say "can I have another Helpin' ma"
My quickest microwave recipe;-cover the bottom of a microwave safe dish with fillets-Season with salt, pepper, parsley,basil and chopped garlic -sprinkle with Parmesan cheese, Italian dressing and Franks Red Hot sauce-dot with butter-Cover dish with plastic wrap (poke a hole so it doesn't blow up) and nuke for 5-8 minutes until cooked through-serve over white or wild rice This works very well with any white fleshed fillet.RG
Gills and perch get dipped in an egg wash and breaded with 4c Italian bread crumbs and deep fryed till they float only a min. or two.Don"t over cook them and dry them out(nasty). When they float there done.My family likes the firm flesh of gills and perch.I don't mind the softer crappies but they do,so my wife puts the raw crappie filets in the food processer and grinds them up,fine mince of red bell pepper,onion,celery,mix raw egg ,oldbay seasoning and just enough braed crumbs to form patties,fry fry in butter.They taste as good as a crab cake.