Hey guys! Doesn't anyone out there have a good recipe to share? I've tried cooking perch with cornmeal, breadcrumbs, etc. it just never tastes real good.
Sauteed Lake Perch Recipe courtesy Arthur Calloway; The Caucus Club
Recipe Summary Prep Time: 5 minutes Cook Time: 6 minutes Yield: 4 servings
1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch
Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Portuguese Fish Stew Recipe courtesy Tyler Florence and JoAnn Cianciulli
Recipe Summary Yield: 4 to 6 servings
1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
Rustic Garlic Bread:
4 garlic cloves, coarsely chopped
4 fresh oregano sprigs, leaves stripped off the stem
4 fresh thyme sprigs, leaves stripped off the stem
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
1 large loaf country or Portuguese bread
Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving. Yield: 6 to 8 servings
Episode#: FO1D33
Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake Copyright Ming Tsai, 2001
Recipe Summary Prep Time: 50 minutes Cook Time: 35 minutes Yield: 2 servings
2 perch (bluegill), scaled, gutted and scored Grapeseed oil, to cook
1 tablespoon fermented black beans, rinsed and chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
2 shallots, minced
1 tablespoon sambal
1/2 cup white wine
1 cup 1/4 inch dice tomatoes
1 yellow bell pepper, 1/4 inch dice
1 cup1/4 inch dice jicama
2 cups fish stock (or chicken stock)
2 tablespoons 1/4 inch thick strips basil
1 to 2 tablespoons butter Salt and black pepper
Set up a steamer lined with lettuce or cabbage leaves. Pat dry the fish inside and out. Season inside and out. Place in steamer and steam for 8 to 10 minutes until done. In a saute pan, coated lightly with oil, saute the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Reduce by 1/2. Add tomatoes, bell peppers, jicama, stock, and basil. Whisk in butter. Taste for seasoning. Lay fish on top of noodle cake and dress with sauce. Garnish with scallions. Beverage: Sanford Sauvignon Blanc
Three Onion-Bratwurst Noodle Cake: Grapeseed oil, to cook
1 cup sliced scallions (save a little green scallion for garnish)
1 white onion, sliced
1 red onion, sliced
4 cups blanched shanghai noodles
1 red bratwurst, finely diced
1 tablespoon sesame oil
2 tablespoons naturally brewed soy sauce Salt and black pepper
2 eggs
In a large non-stick saute pan on high heat, coated with oil, add the scallions and onions. Season and cook until soft and allow to cool. In a large bowl, mix the noodles, bratwurst, sesame oil, soy, and cooked onions; season and taste. Add the eggs and mix. In the same saute pan, on medium heat, coat well with oil, add the noodle mixture, and flatten with spatula. Cook until brown, about 6 to 8 minutes and flip. Cook another 6 minutes.
I don't know about walleye, but if you are talking about yellow perch, now that is my favorite; sweet, firm white flesh.
I never filleted them. If you take a fish off the bone, you are robbing it of about half the flavor. I just scale, clean and discard the heads and dip them in seasoned flour and saute them quickly in butter. Don't overcook them and you'll have no trouble with the bones. Serve them with new little potatoes with parsley and fresh asparagus. Yum, yum!
Most people overcook fish, especially small freshwater fish. The flavor isn't as good, and worse, the heat cooks the cartilage that holds the bones together and you have all those sharp little bones to pick out one by one. A properly cooked fish will be BARELY done; just enough to be able to fillet it on the plate. All the meat should come off in large, boneless chunks, leaving the bones all in one piece. This also makes the most of the fish in that it reduces the waste to almost nothing.
Like Heather, I enjoy yellow perch. I do as he did, scale, dehead, etc,. then I just wrap in foil and put them on the coals, turning after a few minutes. I sometimes throw in a little lemon butter, but I prefer the taste unaltered.
Try this, it's very, very good. I usually use walleye or crappie, but any good fish would do.
Fish Chowder
lg onion
half cup butter
4 cups water
6 cups diced potatoes
2# fish, cut into chunks
3 tbl spoon lemon juice
2 cups milk
2 12 ounce each evaporated milk
2 teaspoon salt
2 teaspoon pepper
parsley
in dutch over or kettle saute onion in butter. add water, bring to boil. add potatoes, cook for 10 minutes. add fish & lemon juice. reduce heat & simmer 10 minutes. add milk, evaporated milk, salt & pepper. heat just below simmer for 15 minutes. it's ready.
if you want to make it more creamy, add a can of cream of mushroom soup.
fish chowder may not sound really good, but once you try it, you will like it.
anyone ever heard of walleye cheeks, ever try them? they're great!!! our canadian friends know all about them.
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