Jack Henke's Portuguese White Perch
Yields: 3 servings
Jack Henke, president of the Oneida Lake Association, sent in the following recipe for white perch. It's called "Portugese White Perch" -- a delicious variation of Portugese Haddock, used by chefs in Gloucester, Mass., he said.
1) one large, sweet onion (8-12 oz)
2) one pint tomato sauce
3) olive oil
1) one pound of fillets
2) eggs and milk
3) your favorite breading
Oil for frying
Skin and chop the onion into small bits. Prepare the sauce by sauteeing the onion in olive oil until it softens. Drain any excess oil and add tomato sauce, plus salt and pepper to taste. Let the sauce simmer for about half an hour.
Meanwhile, beat 3-4 eggs and add one cup of milk. Briefly soak white perch fillets in the mixture and coat with the breading. Fry the fillets in hot oil, about two minutes for each side. Place cooked fillets on a paper towel-covered plate to soak any excess oil. Serve fillets covered with sauce.
Stir Fry White Perch
yields: 4 servings
1 lb whiteperch fillets
2 tablespoons olive oil
1 1/2 cups celery, diagonally cut
1 green pepper, cut into 1/4-inch strips
1/4 cup green onions, chopped
1/2 cup fresh mushrooms, sliced
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1/4 cup soy sauce
1 1/2 cups chicken broth
Salt and Pepper to taste
Heat oil in heavy skillet. Cut white perch fillets into 1 1/2-inch strips. Sauté the white perch fillets and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot. Serve over hot cooked rice.
Broiled Parmesan White Perch
½ cup grated Parmesan cheese
¼ cup softened butter
4 tablespoons mayonnaise
2 tablespoons lemon juice
¼ teaspoon garlic powder
¼ teaspoon dried basil
½ teaspoon black pepper
pinch seasoned salt
2 lbs white perch fillets*
Set oven to broiler heat
Line a broiler pan with aluminum, grease slightly.
Combine all ingredients in a small bowl; mix well and set aside.
Place perch fillets in single layer on the prepared pan.
Broil a few inches from the heat for roughly 1 1/2 to 2 minutes.
Turn the fillets over and broil for another 1 1/2 to 2 minutes.
Remove from oven and cover fillets with the Parmesan mixture on the top side only.
Return to oven and broil until the topping is slightly browned. Take care not to overcook!
I also read on one forum, where it seems like most folks were just breading and frying them.
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