Author Topic: Your Favorite Perch Recipes (Read 17509 times)

Trouthead222 · « **Reply #60 on:** Dec 18, 2013, 08:58 AM »

I'm going to have to learn how to catch perch.

rodsnreels · « **Reply #61 on:** Dec 18, 2013, 09:14 AM »

This is a good recipe but open your beer the night before and let it go flat. Your batter will hold better.

Rebelss · « **Reply #62 on:** Dec 18, 2013, 09:17 AM »

Quote from: rodsnreels on Dec 18, 2013, 09:14 AM

This is a good recipe but open your beer the night before and let it go flat. Your batter will hold better.

IcefisherSteve · « **Reply #63 on:** Dec 20, 2013, 10:55 AM »

Quote from: Jaycr3183 on Dec 09, 2013, 09:34 AM

I'm salivating

good I'm not the only one. Mmmm mm. I keep it simple also. Egg wash then dip in Italian bread crumbs and fry. Tarter and cocktail

krogals · « **Reply #64 on:** Dec 20, 2013, 01:11 PM »

Original recipe makes 2 to 4 servingsChange Servings
3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying

In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
BEER MAKES EVERYTHING BETTER!

Capt J · « **Reply #65 on:** Dec 24, 2013, 07:13 AM »

Original Fish Crisp, no egg. Mmmmmmm.....

Sportsman44 · « **Reply #66 on:** Dec 26, 2013, 12:08 AM »

So many recipes and tips to choose from - thanks !

snowden · « **Reply #67 on:** Dec 26, 2013, 05:14 PM »

Quote from: Raquettedacker on Dec 09, 2013, 09:13 AM

Yup.. Just like I did this past Friday...

I seen some (familiar) fish fry dishes like that BUT, let me tell you from my experience.. I suspect the oil you are using to fry what appears in the photo to be FDA APPROVED OIL OR FRYING GREASE? iF NOT WE HERE CAN FIND YOU KNOW.. SO TO MAKE IT EASY ON YOU AND THE REST OF THE COMMUNITY.. please tell us in truth is it Crisco or something else we are not aware of?

And btw, that is homeland coleslaw,, i can tell my experience .. so you are okay there

troutperchbeeman · « **Reply #68 on:** Dec 27, 2013, 07:45 AM »

Bang Bang Perch. Have you ever had the bang bang shrimp at Bonefish Grill? It is so easy.

Corn starch seasoned with Cajun or bucks salt

Sauce- Hellmans mayo, Hot Thia chili sauce, salt, pepper, and a little splash lemon juice. Mix. I have no recipe just wing it

Dredge fillets / chunks in starch fry until golden brown and crunchy

Add to sauce serve over Romain lettuce. MMMMM

bnybstr · « **Reply #69 on:** Jan 03, 2014, 06:29 PM »

Can't wait to try most of these recipes. The perch are in trouble!!!!

IDbasser · « **Reply #70 on:** Jan 04, 2014, 01:26 AM »

Quote from: ICEMAN73 on Dec 12, 2013, 12:06 PM

Coconut Pearch

Heat oil to 350 (couple inches)
Lightly salt and pepper fillets first
Mix un-seasoned Panko and Shredded coconut 50/50 +- (up to you)
Dip in Flour first
Then dip in a a beaten egg or two
Then press in to the Panko/Coconut mix
Fry until golden brown or floats (5 min)

For a killer dip - Take some Pina coloda mixer and mix in a table spoon or so of Smuckers pineapple topping
Works with Walleye and Gills really good!!! and of course Shrimp

That is the way I cooked some the other day, it is really good. I used cocktail sauce to dip the cooked fillets in.

elkomenda · « **Reply #71 on:** Jan 04, 2014, 01:35 PM »

Man.... you guys are making me hungry!!! great info

fish fried · « **Reply #72 on:** Jan 06, 2014, 10:18 AM »

lightly season fillets,coat fillets in flour,egg then panko.Then fry in canola.For a twist-mix wasabi & sour cream for a sauce. Place fillets in a taco shell & sprinkle some shredded cabbage on top.YUM!

Whopper Stopper · « **Reply #73 on:** Jan 06, 2014, 06:10 PM »

What a collection, Thanks everyone!

WS

thinktwicez71 · « **Reply #74 on:** Jan 09, 2014, 07:03 PM »

im drooling just thinking about trying these recipe's

boss j · « **Reply #75 on:** Jan 10, 2014, 06:32 PM »

i am regretting releasing all the ones i did now.... lol their in for it now. (out come the tip-ups)...

seafish37 · « **Reply #76 on:** Jan 22, 2014, 09:10 PM »

perch tacos. slap some butter in a pan, throw the perch in, season with a bunch of old bay and a lime wedge. wrap them in a warm corn tortilla with shredded cabbage and some cilantro honey lime sour cream sauce. better than fish tacos in Mexico!

crappiefisher311 · « **Reply #77 on:** Jan 24, 2014, 12:21 AM »

just about every recipe i have seen for perch is either fried or baked don't get me wrong both are amazing i haven't found a bad way to cook them but i figured i would share as it seems no-one else has i call it poor mans shrimp boil some water put perch fillets in let them turn white and serve with cocktail sauce or however you like your raw shrimp because it taste almost identical only works with perch i have tried with eyes gills crappie not sure what the difference is but perch when boiled taste like shrimp

boss j · « **Reply #78 on:** Jan 24, 2014, 09:33 AM »

gonna have to try the "shrimp". what size is better to use, small (under 11 inches) or large??? most of my keeper are 12 or better but i get my share of smaller fish too.

crappiefisher311 · « **Reply #79 on:** Jan 24, 2014, 10:30 PM »

whatever size you want to clean have tried it with both small and big both seem to taste the same

Townie · « **Reply #80 on:** Jan 25, 2014, 12:21 PM »

Stuffed perch (or any panfish) fillets

Prepare stuffing mix, fold fresh fillet over stuffing piece & pin with tooth pick.

Broil on low for 10 min or so; brush with margarine, olive oil sprinkle with dill weed. Fast & tasty.

screamingviking99 · « **Reply #81 on:** Jan 28, 2014, 07:33 AM »

hard to beat flour, egg, seasoned Italian bread crumbs.

rlvb · « **Reply #82 on:** Feb 05, 2014, 09:56 PM »

put them in a egg wash then battered them with funyums.Read of someone else here that did this so had to give it a try and glad I did.Nice and crunchy and not so onion tasting as you would think.Just a hint of onion and so crispy.You gotta try this.

Mike Reilly · « **Reply #83 on:** Feb 06, 2014, 05:01 PM »

one cup of corn flakes and one cup of captin crunch crush used as breading cant go wrong nice and sweet brings out the good fish taste mmmmm kids eat em as fast as i can catch um

[email protected] · « **Reply #84 on:** Mar 07, 2014, 11:41 PM »

awesome tartar sauce recipe:
1 cup mayo
2 TBS horseradish
2 TBS sweet pickle relish
1 TBS lemon juice
1 TBS dried parsely
salt/ pepper

staggerin · « **Reply #85 on:** Nov 21, 2014, 05:27 PM »

I like to place a strip of green pepper on the fillet wrap in bacon then fry. Dip in a siriacha sweet chili and mayo mix!

alaskaruss1 · « **Reply #86 on:** Nov 22, 2014, 04:39 PM »

Any recipe with perch is my favorite. YUMMY

IrishnId · « **Reply #87 on:** Dec 28, 2014, 07:55 PM »

I've been a real fan of simple lately. My kids and I eat everything in one sitting usually. I take bisquick and a little seasoning salt in it then bread them in that and fry them in coconut oil. The coconut oil adds a a little sweetness to it.

Wnthunting · « **Reply #88 on:** Dec 28, 2014, 09:32 PM »

I like Andy's fish and shrimp seasoning the best .. But it's hard to find here in ny .. Usually i have to order online

Orange County Ice · « **Reply #89 on:** Jan 04, 2015, 09:37 AM »

Thank's a lot everyone, great recipe's with no hard water yet! In all seriousness recipe's have me drooling over here, gotta try that Funyuns one

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Author Topic: Your Favorite Perch Recipes (Read 17509 times)