We love to fish at my house. We have alot of little stock ponds, and we mostly catch bluegill. More often than not, we fry it but this is a really nice change of pace.
Author: Jackie H.
A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's.
Author: Raquel Grinnell
This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy
Author: Timothy H.
Make and share this Greek Baked Ocean Perch recipe from Food.com.
Author: annconnolly
Make and share this Parmesan-Basil Perch recipe from Food.com.
Author: Rhonda O
I never thought I would submit a fish recipe, but the kids found this on the net and talked me into making it. Wow, the salty crunchy coating is fantastic, especially fried in butter.
Author: Chef Dee
From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on...
Author: John DOH
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found...
Author: lazyme
Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.
Author: Oolala
Make and share this Perch Fajitas With Pineapple Salsa recipe from Food.com.
Author: Sharon123
Make and share this Ocean Perch Fritters recipe from Food.com.
Author: Sharon123
Switzerland is an angler's paradise, owing to its large variety of fish from the clean lakes, brooks, rivers, and mountain streams. Lakes and brooks in the Alps are classic waters, and whoever is after...
Author: Marlitt
Make and share this Baked Fish Fillets recipe from Food.com.
Author: Will Parkinson1
Yellow Perch are a favorite here in the Great Lakes region of the US. We have also made this recipe with Walleye - you could use any of the leaner, more delicate fishes. From Sheryl and Mel London's A...
Author: Acerast
The Thursday magazine has started off on a mission this week - the battle against the bulge is on! This is the first recipe that's published this week. More will follow in the coming week. Goodluck to...
Author: Charishma_Ramchanda
This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy
Author: Timothy H.
This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy
Author: Timothy H.
I found this one in an old cookbook and it looked interesting. A recipe for frozen perch fillets in response to the message board.
Author: _Pixie_