PAN FRIED PERCH
A basic recipe for pan-fried perch. Flour and cornmeal give the fish a nice crispy crust, and it's easy to add in some different spices to the coating for ethnic twists. Try some chili powder to use these in Mexican fish tacos.
Provided by wings4Christ
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Soak perch fillets in a bowl of ice water for half an hour. Rinse and pat dry with paper towels. In a shallow bowl, mix together flour, cornmeal, salt and pepper. Place 1/2-inch cooking oil in a deep skillet and preheat to 370 degrees F. Dredge fillets in flour mixture. Fry fillets until golden, turning once. Drain on paper towels.
Nutrition Facts :
GRILLED CORN RISOTTO
Provided by Geoffrey Zakarian
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
- Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
- Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
- Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
- Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
- Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.
CORN RISOTTO
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.
Provided by Emily Weinstein
Categories dinner, lunch, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams
FRESH CORN RISOTTO
I've never made this with anything but fresh corn, so wouldn't recommend substituting. But this is my favourite vegetable risotto, and second favourite way to enjoy fresh corn (first being right off the cob).
Provided by labouchet
Categories Short Grain Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
- Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
- Taste for seasoning (salt).
- Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
- In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
- Add the rice, and coat well, cooking another minute or so.
- Add reserved corn kernels.
- Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
- Add more broth as it is absorbed by the rice.
- Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
- *ORsee optional method of cooking, below.
- If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
- When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
- Serve at once.
- *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
- When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
- Continue as above.
- For vegetarians use vegetable stock.
PAN-FRIED RISOTTO CAKES
Provided by David Tanis
Categories dinner, lunch, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
- Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
- With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER
A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.
Provided by appleydapply
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
- Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
- Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.
ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO
Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
- Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
- Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
- Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
- Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.
PAN-FRIED YELLOW PERCH WITH ROASTED CORN RISOTTO
Categories Fish
Number Of Ingredients 19
Steps:
- Preparing the fish: Finely grind panko crumbs in food processor and combine with corn meal. Dredge both sides of perch fillets in crumb mixture. Salt and pepper to taste. Heat a heavy bottom pan or skillet over medium heat. Add oil and heat before adding fish. Place fish skin side up in pan. Turn fish over when edges begin to brown. Remove from heat when other side is done and fish is cooked through. Preparing the Risotto: Sweat scallions and garlic in oil. Add risotto, stir rice until translucent. Deglaze with white wine. Add broth in small amounts, cooking each time until broth is absorbed. Add the rest of the ingredients while stirring over low heat until incorporated. If done ahead of time, cool down the risotto on a shallow sheet pan and place in the refrigerator. Do not overcook. When ready to serve, reheat with broth, parmesan, and a little butter. If desired, serve with sauteed mixed greens (spinach and/or swiss chard, cooked with 2 oz. chicken broth, 1 tsp garlic, and 1 oz. olive oil).
More about "pan fried yellow perch with roasted corn risotto recipes"
PAN-ROASTED CORN RISOTTO RECIPE - SARA JENKINS | FOOD
From foodandwine.com
5/5 Servings 6
- In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a bare simmer.
- Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
- Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes. Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.
PAN FRIED YELLOW PERCH - THISFISH
From thisfish.info
PAN ROASTED CORN | READY SET EAT
From readyseteat.com
PAN FRIED YELLOW PERCH | PERCH RECIPES, COOKING SEAFOOD, RECIPES
From pinterest.com
SWEET CORN RISOTTO RECIPE (SO CREAMY!) - OLIVIA'S CUISINE
From oliviascuisine.com
RISOTTO WITH PEAS & YELLOW PERCH FILLETS RECIPE
PAN FRIED LAKE PERCH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PERCH RECIPES PAN FRIED - WATCH QUICK COOKING VIDEOS - RECIPE …
From recipeideas.eu.org
PAN FRIED YELLOW PERCH RECIPES - FOOD NEWS
From foodnewsnews.com
HOMEMADE PAN-FRIED PERCH - ART OF NATURAL LIVING
From artofnaturalliving.com
PAN FRIED OR SAUTEED YELLOW PERCH RECIPE - FOOD NEWS
From foodnewsnews.com
PAN FRIED YELLOW PERCH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN FRIED YELLOW PERCH | PERCH RECIPES, YELLOW PERCH RECIPE, FISH …
From in.pinterest.com
RISOTTO WITH PEAS & YELLOW PERCH FILLETS RECIPE - HOUSE & HOME
From houseandhome.com
MICHAEL SULLIVAN’S PAN-FRIED YELLOW PERCH WITH LEMON AïOLI
From lcbo.com
12 YELLOW PERCH RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
COST PAN FRIED OR SAUTEED YELLOW PERCH RECIPE - COOKEATSHARE
From cookeatshare.com
PAN-ROASTED CORN RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
PAN FRIED OR SAUTEED YELLOW PERCH RECIPE
From free-recipes.co.uk
LEMON RISOTTO WITH PAN-ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
PAN FRIED YELLOW PERCH - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FRESH CORN RISOTTO – A GOURMET FOOD BLOG
From agourmetfoodblog.com
YELLOW PERCH RECIPES DEEP FRIED - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CORN RISOTTO WITH ZUCCHINI | VEGAN, EASY, CREAMY - BIANCA ZAPATKA …
From biancazapatka.com
PAN FRIED LAKE PERCH OR WALLEYE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
10 BEST GRILLING PERCH FISH RECIPES | YUMMLY
From yummly.com
SWEET & SAVORY ROASTED MEXICAN STREET CORN RISOTTO RECIPE
From kudoskitchenbyrenee.com
DEEP FRIED YELLOW PERCH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PAN-ROASTED PORK TENDERLOIN WITH CORN RISOTTO - RECIPE
From cooks.com
RECIPE: SWEET CORN RISOTTO - KITCHN
From thekitchn.com
PAN FRIED PERCH FILLET RECIPES | DEPORECIPE.CO
From deporecipe.co
PAN FRIED LAKE PERCH WITH DILL – FOOD WITH JACKIE O'
From foodwithjackieo.com
CREAMY CORN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
SWEET CORN RISOTTO - IOWA GIRL EATS
From iowagirleats.com
RISOTTO WITH PEAS & YELLOW PERCH FILLETS RECIPE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love