Northwest Fishing Reports

Everyone tells me how much they love these fish!

Make me a believer! Do you have any good recipes?

My recipe is pretty simple:

- Catch bucket of perch from Lake WA

- Spend hours filleting the little buggers

- Dip into any type of batter. I like the tempura mix, but you can make a simple batter with eggs and flour

- Deep fry until the batter is fluffy

- Enjoy with your favorite dipping sauce: tartar, hot sauce, tempura dipping sauce, ketchup, etc.

One year ago that what I did.Catch a bucket filet fry up,and eat.Nowadays since fried foods are out of my diet plans I do this.
I take the perch cleaned with bone in.Skin removed.Lay in a skillet with lemon juice and white wine.Some lil ammt of garlic salt and pepper.Sometimes slice up some peppers and onions and add to it.I let it steam on the stove 20 minutes max and VOILA...The meat falls off the bone and that white meat is so light and good.yummmmmmmmmmmm.There are other variations but thats bout it for me anymore.

Fillet them, or clean them and skin them.
Make a simple batter with half cornmeal half flour and either Johnny's or Lawry's seasoning salt.
Then fry them up and there you go.

you mean you can eat them nasty little things . =p~ i hear there ok i must try them next time i can get them from a clean lake.




:viking:

vancouverhandyman wrote:you mean you can eat them nasty little things . =p~ i hear there ok i must try them next time i can get them from a clean lake.




:viking:

You've got to try fried perch! It's awesome! (They taste like walleye.)

If it wasnt for Weight Watchers Youd be smelling fried perch all over south Lk Wa comming from my kitchen.I filet them roll in Krusteaz Fry Mix.Freeze for 15 minutes then fry.MMMMMMMMMMMMMMMM.Im gaining weight just thinking about it.Dont forget the Tabasco with them.

JT26 cooks them like I cook them. Great tasting fish. When I was in high school wrestling and had to cut weight, my mom use to boil them. Squeeze lemon, a little salt to taste and some broccoli or favorite veggie and was a very good meal.

My buddy in Mississippi gave me a good recipe for fish fry. Take some yellow mustard and an egg and whip it together, more mustard than egg which just acts as a binder. Now take the fish and put it into the mustard then dip into either flour or cornmeal (I like flour more) then dip it back into the batter and once more into flour. Fry them with whatever additional seasoning you want. Don't fry with pepper though it burns add that when it's finished. Once it's done eat it with your favorite sauce I like tartar or ketchup.

Cheapest beer you can find and Krusteaze. Make the batter kind of thin. Pat the fillets dry then dip in beer-batter and fry. A little tarter sauce on the side and enjoy! It doesn't get much simpler than that.

When I fried I'd use Krusteaz also.The only thing different I do is keep the fish and krusteaz really cold up to fry time.If you fry them while cold it makes for a crisp outside and moister inside.

racfish wrote:When I fried I'd use Krusteaz also.The only thing different I do is keep the fish and krusteaz really cold up to fry time.If you fry them while cold it makes for a crisp outside and moister inside.

Would the cold also keep the breading on the fish better when frying it?

racfish wrote:Dont forget the Tabasco with them.

Just had some fried Lake Sammamish perch tonight, and the hot sauce made it so much better!

My family was in the fish business for along time.My cousin who is a buyer for QFC told me this.He said Spuds,Skippers and most all fish n' chips place do it like that.It makes the crust crispier and the fish juicier.What I noticed about cooling it first is the breading (coating get tacky and fries better.IMO

There is very little food that I dont use some kind of a hot pepper in.Fried fish without a good hot sauce just aint good to me.I like Tabasco or Buffalo from Mexico.Tarter is great but to me hot sauce is better.

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You've got to try fried perch! It's awesome! (They taste like walleye.)
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I thought they tasted like chicken#-o

Shad_Eating_Grin wrote:My recipe is pretty simple:

- Catch bucket of perch from Lake WA

- Spend hours filleting the little buggers

- Dip into any type of batter. I like the tempura mix, but you can make a simple batter with eggs and flour

- Deep fry until the batter is fluffy

- Enjoy with your favorite dipping sauce: tartar, hot sauce, tempura dipping sauce, ketchup, etc.

The best recipe I have ever seen on here. Simple. Kind of. Except the cleaning part. I hate cooking fish just because of this. But, that is the way to do it. My favorite hot sauce is Franks. The Best.
Try coating them in egg and them rolling them in Idahoan Potato Buds. Ya Buddy! Season with paprika, Ms. Dash, or Lawreys. If none of those just use Sea Salt and Pepper. Enjoy.



fishnislife

the way everyone is talking about how great perch are and all these different recipes I'm going to have to try them.

caugt some perch today fried them up and they aren't bad at all