Lake Erie Perch Chowder Recipes

LAKE ERIE PERCH

Steps:

• Rinse and pat dry perch.
• Place on paper towel.
• Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter).
• Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch.
• Deep fry until golden brown.;.
• Enjoy and have a Bud!

LAKE ERIE PERCH CHOWDER

Steps:

• Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.
• Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
• Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.
• Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.

PANFISH CHOWDER

Steps:

• In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.

WALLEYE CHOWDER

Steps:

• In a large saucepan, saute bacon until crisp.
• Remove, drain, crumble bacon.
• Set aside.
• Remove bacon fat from pan, leaving one tablespoon in pan.
• Add celery and onion to pan.
• Saute until tender.
• Sprinkle with flour, stirring constantly.
• Cook 3 minutes.
• Add potatoes, stock, wine and bay leaf.
• Simmer until potatoes are barely soft.
• Add all remaining ingredients.
• Cook until the walleye is just tender.
• Do not overcook.
• Sprinkle crumbled bacon over the top and serve.

PERCH CHOWDER RECIPE - (4.2/5)

Steps:

• Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown. Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender. Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill. Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.