Perch Roe Recipes

[Mora7]

Does anyone have good recipes for perch roe?

[ShawnM]

I guess same as a shad.  We did butter tin foil grill it for 15 let me know how you cook it

[dish]

Add Perch Roe to compost heap.   Allow to simmer for 6-8 months...turning with shovel ever 2 months.  Serve in plastic pot with choice of flowers.
 

[MrCrappie]

strip roe from perch belly & rinse in brine.
pat dry with paper towel.
spread while still slightly moist over lightly floured wax paper.
season roe with your preferred seasonings (MrC enjoys Tabasco, chopped garlic & cinnamon powder).
place in refrigerator for 6 hours.
while roe is chilling, in a separate bowl mix seasoned bread crumbs, sharp cheddar (approx 1/4 cup) & 2 eggs, well beaten & chopped mushrooms (optional).
once chilled, thoroughly fold the seasoned roe into the contents of bowl.
add flour/bread crumbs to thicken mixture, let set for 15 minutes.
once thickened, form into patties (think crab cakes).
place in aluminum foil with a half teasspoon of olive oil & wrap into a foil pocket.
place on a cookie sheet in oven at 375 degrees for 15 minutes, turn & heat for another 10 minutes.
take out of oven, crack open a cold beer.
remove roe from foil pocket.
throw away roe & eat the foil.
enjoy!
MrCrappie

[huntnfishz]

Does anyone have good recipes for perch roe?

i love the roe. prob cause i ate shad roe growin up. u can coook it in the pan w butter salt n pepper. just takes a long time-10 to 15 min per side. if u have some larger ones throw a top on it and turn the heat down. they get lighter in color as they cook. so if u cut one open u can tell when they re done. u gotta be very careful getting them out not to cut the sack open when cleaning them and defn before u filet. they dont keep well in the fridge and u shouldnt let the fish freeze on the ice. and if the humans dont eat em all ur dog will and its prob good for his skin n coat. i eat em w lemon and some more salt. they re rather rich. when we only get a few i have to ration them w my teenage boys. still searchin for some up here in central ny. 6 below up here-coldest day i ve ever been fishin. zeb

[bullpine]

I kept some eggs from the perch I caught yesterday and decided to try frying a couple as I was inspired by this post.   I have always hated them as I now realise I was served uncooked, half- raw roe and haven't tried them again until now --  that was over 40 years ago.
First I placed them in freezer to make them semi-solid as I was thinking of slicing them as I had heard you could fry the little disks.  Instead  I dusted them whole with garlic salt, Zataran's Fish Fry coating and some Cajun seasonings and fried them whole.  I started out with a nearly smoking hot shallow puddle of butter and Canola Oil mixed in a frying pan on the stove top and after a good crispy look lower the temp a little and cook for about 15 minutes while turning occasionally as the previous poster suggested.  When done I sliced with a steak knife and the eggs looked fully cooked and like the inside of a loaf of bread.  They were pretty good but only as an occasional thing.  If you like fish tails, liver and onions and aren't too dodgy about stuff like that you will like them.  My wife wasn't around so I got away with all this, I doubt she would share my new found table fare.

[acabtp]

http://www.tombeauchamp.com/2011/02/scrambled-eggs-with-perch-roe-recipe/