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>> What to do with a Perch? [topic: previous/next]
PostPosted: Mon Nov 23, 2009 2:58 pm
Supahr_Ed


Posts: 79
Location: Bay Area

Like the title says, what do you guys prefer to do with your Perch?

There meat is a bit soft so it prevents my favorite method of enjoying fresh fish, which is steamed (Chinese Style). I am interested in your suggestions!

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PostPosted: Mon Nov 23, 2009 4:10 pm
fatcartmon


Posts: 409
Location: On an Island next to Oakland

Best way is to pan fry the sucker, drizzle with some soy sauce and serve over steamed rice. Thats the best way. It's nice and crunchy on the outside and flaky, mushy on the inside. Yummm.
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Last edited by fatcartmon on Mon Nov 23, 2009 4:18 pm; edited 1 time in total
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PostPosted: Mon Nov 23, 2009 4:16 pm
SurfFisher08


Posts: 1264

Yup, pan fried is the best.
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PostPosted: Mon Nov 23, 2009 4:26 pm
fatcartmon


Posts: 409
Location: On an Island next to Oakland

Yeah, you don't need too much oil. Just enough to give the outside some crispy skin. Then just plate it up over steamed rice with a side of soy sauce as dipping sauce. Plain and simple, no fuss, nothing fancy. I guarantee that you will remember this.
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PostPosted: Mon Nov 23, 2009 5:19 pm
Doesitswim


Posts: 420
Location: Fremont, Ca.

Season ahead of time with salt and garlic powder. Deep fry in peanut oil until golden brown.

You can also coat with all purpose flour after seasoning, dip in beaten egg and then panko. Deep fried until golden brown.
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PostPosted: Tue Nov 24, 2009 4:32 am
illcatchanything2


Posts: 4519

After cleaning, work the skin loose, season with fesh garlic, salt & pepper,(under the skin) then bake in the oven for about 10 minutes. when done roll up the skin and eat the meat right off the bones. Very good that way....
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PostPosted: Tue Nov 24, 2009 9:19 am
jgy


Posts: 515
Location: East Bay

And don't just use plain soy sauce for dipping, add some freshly squeezed lemon juice to the soy sauce. Makes it taste 100x better.
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PostPosted: Tue Nov 24, 2009 10:27 am
fatcartmon


Posts: 409
Location: On an Island next to Oakland

Yah, I personally like to use some chopped cilantro throw it into the sauce. I love cilantro. makes all seafood dishes that much better. It's one of those herbs that is fragrant and covers up and fishy smells that might be left over from cleaning.
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PostPosted: Wed Nov 25, 2009 1:20 pm
Supahr_Ed


Posts: 79
Location: Bay Area

I guess pan frying is the best. Might try to bake one some day.

jgy wrote:
And don't just use plain soy sauce for dipping, add some freshly squeezed lemon juice to the soy sauce. Makes it taste 100x better.

Ponzu style sauces are great! Soy Sauce is also good with sugar and jalapeno peppers to make a sweet, salty, and spicy sauce.

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PostPosted: Wed Nov 25, 2009 2:00 pm
fatcartmon


Posts: 409
Location: On an Island next to Oakland

Better yet,

Use that George Foreman Grill. It will cook that whole perch up nicely.

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PostPosted: Wed Nov 25, 2009 3:19 pm
spline9


Posts: 670
Location: Simi Valley

Maybe its me but walleye is not tasty. Sad
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PostPosted: Sun Nov 29, 2009 1:32 pm
red fish


Posts: 2545
Location: Berkeley Pier

Plain ol' pan fry for me. I like perch big enough where I can filet them. Then dip in egg and roll them in corn meal, pepper, maybe some Louisiana style red pepper. Fry in deep pan (enough to cover entire filet). Turn over once about 7 minutes (depending on how hot your oil is) until golden brown. Note: you can fry a little longer, browner if you want a little harder cooked fish (as some don't really like lighter textured fish like sole, perch). Only one I DON'T care for is walleye, now Pile, Black, Red Tail..
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PostPosted: Tue Dec 01, 2009 2:01 pm
phishinpat


Posts: 293

seasoned then pan fried butter with chopped garlic. served on a bed of shredded lettuce. toped with fried shallots and chopped cilantro.
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PostPosted: Sun Dec 06, 2009 1:20 am
Salty_Dog


Posts: 568

Depends on Perch species and size. If Red-tailed, then you can slice and serve with soy sauce and ponzu. If BSP, then you can broil, steam with ginger and scallions, or deep fry with a light coating of flour with seasoning.

If you are working with 'runts', then fish soup is called for.

Perch are flak like crappie, and should be prepared like any flaky species... If you have a nice-sized slab, then frying the fillets in bacon grease makes for a fine meal -albeit unhealthy...
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PostPosted: Fri Dec 25, 2009 3:05 pm
bipnilaga


Posts: 377
Location: eastbay

If you want the meat firmer, after cleaning the fish brine it in saltwater for about 30mins.

This will firm up the texture of the fish. when you fry it, omit the salt since the brine will season the fish.

This method works for any soft flesh fish , such as perch or greenling.

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