Soused Sea Perch Fillets Recipes

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.

Steps:

• In a small saucepan, combine the peas, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until peas are tender; cool slightly. Drain peas and garlic; transfer to a food processor. Add cream and 2 tablespoons oil. Cover and process until pureed; set aside., Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, basil, dill and thyme. Sprinkle fillets with salt and pepper. Dip perch, skin side up, in the flour, egg, then bread crumb mixture., In a large skillet, cook fillets in remaining oil in batches over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with pea puree and lemon wedges.

Steps:

• Mix flour, paprika, and salt together and set aside.
• In a small bowl, blend the egg and the milk.
• Heat butter in a large frying pan.
• Dip perch fillets in egg wash first and then into the flour mixture.
• Carefully place them into the hot butter in the frying pan and brown on both sides.
• Remove from the butter and drain on a paper towel to absorb excess butter.
• Serve immediately.

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

Steps:

• 1. Preheat oven to 400 degrees F. Some of the ingredients used to season the fish.
• 2. In a small bowl add eggs salt, pepper & lemon juice, then beat till blended together. The fillets were rather small, no wonder they were on sale.
• 3. In a large zip lock bag or bowl, add the panko bread crumbs, paprika, old bay seasoning, dill & garlic powder, shake or stir to blend together.
• 4. Add a wire baking rack to a large shallow pan then spray with non stick cooking spray, and set aside till needed.
• 5. Dip fish into egg batter then coat both sides of fish with panko bread crumbs mixture. Place on prepared wire rack, leaving a little space between each piece for even heat distribution. Spray lightly with non stick cooking spray.
• 6. Bake in preheated 400 degree F. oven for 10 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedge & tartar or Hot Sauce as desired. Didn't get a chance to take a picture of the plate that was served, it disappeared so fast. This picture is from my recipe called Crispy Oven Fried Fish.

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.

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.