Favorite way of cooking perch

[tracker 1]

So we have some people capable of eating 50 perch or roughly a 5 gal bucket full of perch, wow, god bless ya. You must have a great recipe. How about everyone sharing your favorite recipe.

[perchindude123]

deep fryin all the way

[tracker 1]

deep fryin all the way

What type of breading do you use?

[BlindSquirrel]

I primarily eat mine poor man’s style, either shrimp or lobster.

[KingFisher1]

I use this, then fry...

[IrishIce99]

 Bread 'em and fry them! Besides walleye and mabye trout (if you like sweet fish), there isnt a better tasting freshwater fish in my opinion. Gills come close but are more fishy, same with crappie. I use the standard story-bought bread-crumbs. Or I crunble up some club crackers.

[fish_finder]

Again----FISH CRISP!!!!!!!! haha man i love that stuff

[brewer]

I use this, then fry...
(Image removed from quote.)

Used this for the first time this weekend.  Worked good.

[nontypical]

good old beer batter.

[1TIGGER]

I use this, then fry...
(Image removed from quote.)

I'll second that , Had a very good friend tell me about it last fall and the whole family enjoys it now !

[djkruszewski]

i put fish batter on them and fry them in the frying pan.

[Woodsman]

1/2 complete pancake mix
1/2 whole wheat flour
salt & pepper
garlic salt & a little Italian seasoning

Mix altogether and powder fillets.
Fry in very hot lard, in a cast iron frying pan turning once. Only cook until lightly browned. Do not over cook.
Serve with white vinegar, salt & pepper. Enjoy

[gruntngrin]

My favorite way it to take them over to Mom's and let her do it.

[Vt Piker]

Some flour with Old Bay and garlic powder in it. For Fillets I add a little Tempura to to make the coating puff up a bit.You can add some corn meal for a little texture.
  Coat fish with flour mixture and let coated fish rest a few minutes. This helps the coating adhere to the fish.
  Then it's into the egg wash, (egg and water whisked well) season the egg wash as well, if you like.
  Back into the flour mixture and into 350 deg. oil. If the oil is much below 350 deg. then your fish will be oily. When the fish start to come off the bottom and become boyant, they're done.
  If you prefer a wet batter mix, then skip the egg wash but still coat the fish with some flour and let rest a bit. Your batter will stay glued to the fish rather than blistering away from it. If the batter stays glued to the fish then the meat will be moister and you won't have oil under the batter.
                                    

[c2223]

In Manitoba we would fish back in the bush, pack a few strips of bacon and a little flour, very hot cast iron fry pan and the smell of fish cooking in the open air in bacon grease, just sticks into your mind 25 years later, doesn't taste the same at home on a stove, A unforgetable shore lunch!

[snowman3406]

Grind up some ritz crackers for breading.  Give them the old fashion, flour, egg, then
ritz breading then fry in either a pan or deep fryer, however you choose.  Its a great
breading for any fish really.   If you like breading more on the crispy side, use corn flakes
instead.  I like the ritz better though.

[tjsnipehunter]

This might sound a little strange but it works nice with smaller fillets.
I will make some spanish rice or some other rice dish like that. Once it is all mixed up ready to cover for the 20 minutes to cook the rice I lay fillets of perch, crappies or bluegills on top in a single layer. When the rice is done the fish are nicely poached/steamed on top. Just take a scoop and flake the fillets into the rice. Mmmmm...I'm hungry now.

Tim

[snowman3406]

Its not strange by any means.  It works quite well.  Depending on what rice you make, you can even throw in some veggies.  They cook well in the steam too!

[chocklab07]

I always breaded and fried them but the other day my wife took the perch put it in a baking dish then put that garlic pesto stuff on top of it and baked it. It was alot better than I thought it would be.

[copperjohn]

Here's a trick I learned watching Chef John "the Game Gourmet" Shumacher of "Minnesota Bound' fame.  Works great with walleye or perch filets.
Take whole sweet onions such as Vidalia or Walla Wallas, Cut the root end off leaving at least 2/3 skin on.  Use melonballer or teaspoon to hollow out each onion leaving at least 1/4 in of onion on sides.  Season your fish fillets with salt and pepper(or your favorite, I've used brown mustard with great results) and roll them up and stuff into onion bowls.  You can squeeze lemon anddrizzle melted butter over tops or even cover tops with a prepared stuffing.  Bake in 350 oven for about 40 min or until onion sides have softened an not turned into mush.  The onion mellows in the roasting and gives a great flavor to the fish.  I've done quite a few variations of this technique professionally and never dissappointed.  Goes great with a Linenkugel Bock.

Tight Lines, Good Eats
Chef Dave

[Stickjiggler]

NUKE em.  If I'm in a hurry I put the filets on a plate, smear a little butter on each,top off with fresh ground lemon pepper, cover with saran wrap tightly then poke holes with a fork, microwave for 3 minutes and enjoy. They are surprisingly good. They turn nice and white and flake apart just like when you bake them. Give it a try, its quick and easy.

Andy

[Barleydog]

Shake in flour pepper and salt, dip in beaten egg, then shake in bag with 3/4 cornmeal, 1/4 parmesan cheese and a little Emerel's Essence.  Deep fry a minute on around 325 and let cool on a rack keeping them seperated while cooling to eating temp.  Dip in tarter or sauce of mayo, tabasco smoked chipolte, and garlic powder.  Easy cooking and fast!  They remain crispy on the outside if done right and MMmmmmmmmmm.

[BlueDuck]

Shake um up in a bag of Krustez  Bake and Fry seasoned flour and fry in just a little canola oil. 

[maineduckhunter]

Leave them on the ice and let them bake in the sun.......Eagles, Crows and Seagulls love sun baked perch!!!