Lake Erie Perch Recipes

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SAUTEED LAKE PERCH

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 7



Sauteed Lake Perch image

Steps:

  • Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

BAKED BUTTER HERB PERCH FILLETS

My son Steve made this for us, and I was blown away by how easy it is and how awesome it tasted!

Provided by Cindy Yonkman

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 8



Baked Butter Herb Perch Fillets image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
  • Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
  • Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 8.8 g, Cholesterol 167.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.8 g, Sodium 725.7 mg, Sugar 0.2 g

½ cup butter, melted
⅔ cup crushed saltine crackers
¼ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
1 pound yellow perch fillets

LAKE ERIE PERCH

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

Provided by Timothy H.

Categories     Perch

Time 19m

Yield 15 medium perch filets, 4 serving(s)

Number Of Ingredients 4



Lake Erie Perch image

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!

Nutrition Facts : Calories 2532.5, Fat 220.2, SaturatedFat 37.4, Cholesterol 409.3, Sodium 297.3, Carbohydrate 15.2, Protein 90

4 lbs lake erie perch
4 cups drakes batter frying mix
6 (12 ounce) cans Budweiser beer
1 quart peanut oil

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