This straightforward recipe shows you how to pan-fry perch for a great result. Expect the perch to remain juicy and moist on the inside but go crispy and golden brown on the outside, which is exactly the result you will want when frying fish. This recipe is best served with tartar sauce and lemon wedges. You could also offer fries or potato salad, as well as a tossed green salad or perhaps some broccoli or green beans.
Perch is an underrated fish, in that it is easily obtainable and affordable but not many home cooks are familiar with it. Perch has a mild enough flavor to make it very versatile, so you can make mild, delicate dishes with it or use it in curried dishes or other spicy ones. This is certainly a benefit with this kind of fish. Some fish (like cod or tilapia) are really versatile and others (like halibut or sole) are delicate and can only be used to make delicate dishes.
The batter for this fish is made with flour, garlic, egg, milk, parsley, parmesan, and cracker crumbs, applied in various layers, making it multidimensional and interesting. It also means you get a definite ‘crunch’ when you bite down on the fish. Continue reading
This is a gourmet dish which has a sophisticated appearance and flavor. The perch is poached along with a selection of julienne vegetables, in a lime and herb broth, and then the fish is served atop the veggies with some lime-scented foam. Although the foam is optional, it does give a refined presentation so you might wish to try it. You will only need three ingredients and a hand-held mixer to create the culinary foam.
Poaching the fish results in super-moist, perfectly cooked filets which have a really nice texture. Julienne vegetables are healthy and also very tasty with the perch. You can buy julienne vegetables or make your own. To julienne vegetables, peel them and remove any non-edible parts like the stalks. Cut the vegetables into ¼ inch thick slices and then cut each slice into ¼ inch wide pieces, so you are left with long strips. These are your julienne vegetables.
You can use bell pepper, zucchini, carrot, celery, or anything else you fancy in the following poached fish recipe. Julienne vegetables take about the same amount of time to poach as the fish, which is why they are used here. It is nice to pick out colorful vegetables, so the finished dish has a fresh, vibrant look. Continue reading
The following recipe shows you how to grill perch for wonderful succulent results. Perch is a popular fish and commercially they have always been in high demand. This high demand has led to misuse of the word perch in the United States. If you see “ocean perch” on a menu, it is actually rose fish. If you see “rock perch” it is a small bass. A lot of restaurants try to specify the type of perch by stating “yellow lake perch” for example. Remember that white perch is not actually related to the other kinds and it is a different species altogether.
If you want to make sure you are getting authentic perch, you can either visit a top-quality seafood restaurant, or make your own easy perch recipe. The following grilled perch recipe is easy and tasty. The fish is nice served with black spaghetti, which is a special type of spaghetti made with cuttlefish ink. It has a slight fishy flavor. You can use regular spaghetti or pasta if you are not keen on the black color or if you cannot find black spaghetti. If you do want to use it but cannot find it, try a specialty Italian food store.
The vegetable side dish includes zucchini, tomatoes, onion, garlic and more, and you can make it while the spaghetti and fish are cooking. Swap the zucchini for eggplant if you like, or throw in some mushrooms, bell pepper, or anything else you fancy. Also, do feel free to swap the perch with another kind of lean white fish. Catfish would work in this recipe too. Continue reading
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81336 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26704 Views)
- Chili Soy Sauce Steamed Fish (22331 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20197 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17438 Views)