Recipes for Large Surfperch — Barred, Calico and Redtail

Ken Jones

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#1
McClane’ s Fish Buyer’s Guide: Barred Surfperch — (A) Flavor: mild (B) Texture: soft (C) Flake: small (D) Fat Content: low (E) Odor (Raw): mild: (F) Color after Cooking: white (G) Cooking Methods: all methods

McClane’ s Fish Buyer’s Guide: Redtail Surfperch — (A) Flavor: mild (B) Texture: soft (C) Flake: small (D) Fat Content: low (E) Odor (Raw): mild: (F) Color after Cooking: white (G) Cooking Methods: pan-saute or deep-fry

Posted by Ken Jones

From Pier Fishing In California, 2nd Ed. — One of the initial Message Board discussions concerned cooking barred surfperch, one of the largest and most common perch caught from southern and central California piers. These recipes should work equally well with calico surfperch and redtail surfperch, the two big species in central and northern California -- as well as large pileperch, rubberlip seaperch and striped seaperch. However, I've found the latter three species to be somewhat less tasty than the former three surfperch species mentioned. Herein is the "pier rat" advice:

Posted by tomba on February 22, 2000

Barred Surfperch Recipe? All right, I finally figured out how and where to catch these buggers, but I can't cook worth a !#&@$%. Does someone out there have specific directions for a good perch recipe.

Posted by fongster

Pan fried is good. Just fillet 'em. First sprinkle with salt and pepper -- easier to gauge amount plus it sticks better to fish evenly. Coat with 1/2 corn meal and 1/2 flour. Fry in hot, not smoking, Canola oil until golden brown. If you like spice, sprinkle and press to make it stick, a little crushed red pepper on each side of the fillets before coating in the corn meal/flour mix (our fave).

Steamed with rice is good, too. Using a heatproof bowl or steaming rack (better choice) steam fillets in a larger pot of boiling water for about 15 minutes until opaque white and flaky. Fish sits in the bowl or on the rack out of the water -- hence steamed vs. boiling in water. Obviously, there's only a little water in the larger pot, like an inch or so. Serve over steamed white rice (just follow rice package's directions) with grated ginger and lengthwise sliced green onion scattered over the fish. Sprinkle with either soy sauce (for Chinese style) or citrus ponzu (for Japanese style, our fave).

Posted by Snookie

I fry my perch. First, I fillet them. If you like, you can keep them whole, but they are much better filleted. Next I dredge them in either a Cajun mix (flour, etc.) I get this from Louisiana. It is great and not hot. You can dredge the fillets in a mix of flour and cornmeal too. That is very good. Fry the fish in butter (preferably), but if your diet won't allow that luxury, try peanut oil or Canola oil. Use just enough oil so the fish can cook until browned and crispy. Salt and pepper to taste. I also add garlic powder for seasoning. It's all yummy!

Posted by Ken Jones

Surfperch fillets are excellent but they are usually fairly small and thin so you have to be careful not to overcook them and turn them to mush. Make sure your pan and oil are hot before putting the fillets into the pan and then only cook them long enough to turn the flesh an opaque color.

Posted by Ken Jones on February 25, 2004

What's your best recipe for the large surfperch, barred, redtail and calico?

Posted by garth

This is a tilapia recipe I found that absolutely rules...I was wondering if anyone thought it might work with a good-size perch? It's VERY tasty with a Caesar salad, my normally finicky girlfriend finished it off in no time.

Baked Jarlsberg Tilapia (or whatever fish you like, I'd guess)

* One fresh, cleaned, thin, fillet per person
* 1 c. bread crumbs (seasoned or unseasoned to taste)
* salt 'n' pepper
* 1 egg, beat up
* garlic!
Dredge the fillet in a beaten egg, and coat with bread crumbs (both sides)
Season to taste. I like a little fresh ground pepper, some garlic powder. Flavored bread crumbs i.e. Italian seasoning or garlic are fine. Choose what you like, just don't overdo it.
Lay the fillet flat, and place sliced or shredded Jarlsberg cheese over the top
Roll the fillet (like a Swiss roll) with the cheese inside, and secure with a toothpick
Bake at 375 F for approximately 25 minutes.
Let me know whatcha think. if I get some biggish perch I'll give it a shot.


Posted by charro

I have eaten my fair share of perch these past two years, once I was able to learn how to catch them first! Generally, I like to keep the fish whole, that way there is no waste of the meat, of which there is not much. But if I have a 11" to 14 " perch, two people can eat from that fish.

Recipe 1: Pescado Frito (fish fried Mexican style)
Gut, scale and clean the perch, leaving the fish whole. Put out some seasoned flour (salt, pepper) on a plate, score the fish on both sides(make three vertical slices on the fish) and roll in the seasoned flour. Heat up about 1" of oil (vegetable, canola) in a skillet large enough to accommodate the whole fish. Fry each side over medium to medium high heat about 4 to 5 minutes (will vary, make sure it does not burn). Remove fish from skillet and drain on paper towels. Serve with condiments, such as fresh tomato salsa, shredded cabbage, sliced green onions, radishes, "white sauce" (mayonnaise thinned with lemon juice), and hot tortillas. Now dig in and make your own fish tacos! Don't forget the cervezas (and good tequila as an apéritif!)!


Recipe 2: Grilled Perch
This is done on a BBQ grill. Gut, scale and clean the perch. Get a good fire going, indirect grilling method (place two piles of coals on each side of the grill),score the fish (as in above recipe) salt and pepper the fish, inside and out, rub with a bit of oil (I use olive oil) on the outside of the fish. Grill in the middle of the grill or closer to the pile(s) of coals, depending on how crispy you want the fish. Grill for about 4 to 5 minutes per side (time will vary, be careful it does not burn). Remove from grill and serve with wedges of lemon (I like to drizzle the fish with olive oil and herbs after it comes off the grill), enjoy with a salad, crusty bread and a cold Sauvignon Blanc, or non oaked Chardonnay.


I have a third recipe for bouillabaisse using the whole perch but the recipe is kind of complicated, if anyone wants it I can post that too.

Posted by garth

Definitely post the bouillabaisse recipe. Those two rock. I’m all over the fish tacos. So, is it plausible to fillet these fish? or is the other recipe more applicable to other species?

Posted by charro

Request for bouillabaisse recipe. This is a more complicated recipe, but again, utilizes the whole fish, I'm all about respecting and not wasting these wonderful creatures.

Recipe 3: Bouillabaisse

One large perch per two people for this tasty treat. Recipe that follows assumes there are two perch and four people eating, change the recipe accordingly for more or less diners.
Gut, scale and clean the perch. Fillet the fish, trying to keep as much of the fish per fillet. Set aside the fillets, set aside the remains of the fish, i.e. the head and the bones, chopped into two or three pieces. Pour about four or five tablespoons of olive oil in a large pot. Chop one onion roughly, one bulb of fennel (also called anise), and two cloves of garlic, one small bunch of parsley and four or five skinned tomatoes, chopped roughly, and a large piece of orange peel, about four or five inches long without any pith. Over medium heat, cook the vegetables until they are soft, about 8 to 10 minutes. Add the fish head and bones, salt and pepper to taste, half a cup of dry white wine, and 4 to 4 cups of water. Cover the pot and cook over medium heat for about 45 minutes, check often to make sure it does not dry out, add more water if it does. You want a nice thick soup not a watery one.
Meanwhile boil 4 small peeled potatoes in another pot until just tender.
Strain the vegetable fish broth through a large sieve, discard the solids. Check the broth for salt and correct if necessary. Chop the fish filets into three inch pieces, heat the fish and vegetable broth, add one quarter teaspoon of chopped saffron, stir the broth well, add the fish fillets, heat over medium heat for ten minutes. Slice the potatoes into rounds put into shallow bowls, spoon the broth over the potatoes. Serve with toasted bread. White wine or a very light red will work with this dish. Kind of complicated but worth it!


Posted by johnp

Bouillabaisse II

Another variation. Complicated, but *absolutely* worth it.
1. Prep the fish.
1.a. Fillet the fish
1.b. Salt, pepper, tiny bit of lime on the fillets. Put aside.
2. Make bullion.
2.a. In stock pot, add cold water, peppercorns, big onion chopped in 4 pieces, carrots, celery, bay leaves.
2.b. Add Fish heads, fins, etc. to stock pot.
2.c. Simmer for about 20-30 minutes.
2.d. Strain bullion. Put aside.
3. Make Body of soup.
3.a. Heat large skillet, and add some olive oil.
3.b. Cut fillets in smaller pieces, and slightly fry them. Put aside.
3.c. Add a lot of skinned Tomatoes (maybe 5-10), a big handful (maybe 1-2 cups) of parsley, a small handful of Basil, a bunch of garlic to skillet - and let it cook for a while. You can add red wine and/or saffron here. A swig of Worcestershire sauce is also good.
4. Finish the soup.
4.a. Put fish fillets into bullion.
4.b. Put results of 3.c into the bullion.
4.b. Simmer for a while 'till all flavors blend.
Note: After a morning fishing trip, I normally do steps 1 and 2 first thing when I get back. Then I do steps 3 and 4 in the evening.


Posted by tomaurand

I only keep larger perch that are filletable. Unless of course they are gut hooked. I like to dredge the fillets in tempura powder. Then egg wash that also has a little beer and cyanne pepper. Then dredge in panko.
Deep fry until golden brown.
I make a cocktail sauce using ketchup, mayo, sweet relish and horseradish.
Yum yum...Tom


Posted by garth

Man, these all sound good. I've made chicken soups before with the same broth methods, and they're delicious. I've never made bouillabaisse, and it sounds like fun. Definitely had deep-fried fish, 'cats and sole are my fave. Made some fish'n'chips once that made an Englishman cry for home. I'll dig up the recipe I used...should work with most fish...anyone tried F'n'c with perch?

Posted by blennyboy

Crab cakes!!! Tomato Fish Stew!!!

I'll often fillet the fish, poach the fillets and flake them out, then use that mighty sweet, chunky meat as a substitute for crab in a Chesapeake Bay crab cake recipe. Lower cholesterol than actual crab, but still tasty (I'll admit, I make up for the cholesterol with butter!).

The other way is to fillet the fish and to poach them in a stew consisting of fish stock, a few cans of mostly drained stewed tomatoes (at least some with Italian seasoning), sautéed onions and mushrooms, and Old Bay Seasoning to taste. Works fantastic with cubed rockfish fillets as well.
These are exactly the sort of dishs that keeps my girlfriend very favorable to my fishing efforts—a very good incentive for me to cook my catch!
Cheers, blennyboy


Posted by DOMPFA Ben

Perch tacos

My dad taught me that a good chef measures ingredients, but a really good cook doesn't. I guess I'm a good cook... here goes:

Ingredients

FISH
—Any white meat fish (perch is a little soft, but it will work)
—Corn Flake Crumbs (they sell these in a cardboard can, or make your own by pouring corn flakes in a bowl, and crunching them with the bottom of a coffee mug)
—Flour
—An egg or two
—Oil
—Salt and Pepper
—Lemon or lime


TACOS
—corn tortillas (or flour, if you're into that sort of thing)
—shredded cabbage, green or red
—ranch dressing
—cheese (optional)


SALSA
—One can of chopped tomatoes
—chopped brown onion, cilantro
—finely minced/chopped, whatever... jalapeno (canned is not as hot as fresh)
chopped fresh tomato
lime juice
salt, pepper to taste


Preparation/Cooking

1. Mix the salsa ingredients in a big bowl. Put in the fridge.
2. Heat about an inch of oil in a pan or fryer.
3. Beat the eggs in a small bowl and set aside.
4. Cut the fillets into strips, not too thin. With most perch fillets, you can just cut em in half, lengthwise. Dry the fillets with a paper towel.
5. Dip the dryish fillets in flour, then the egg, then the corn flake crumbs. The flour sticks to the fish, the egg sticks to the flour, the crumbs stick to the egg. Let these sit in the fridge for five minutes. Repeat for extra crunchy fish! Let them stand for a bit.
6. Drop the fish sticks into the hot oil. Cook em till their brown, but not black. Monitor your oil heat, don't let it burn!
7. Meanwhile, heat your corn tortillas on a DRY, hot pan. Here's the trick: cook them two at a time, rough sides together. Flip them when they're hot but not hard.
8. Put hot tortilla on plate. Put shredded cabbage, scoop of your salsa, glob of ranch dressing, and cheese if you like it on the tortilla.
9. Drain fish sticks on paper towel for a minute or two, place on taco, squeeze a little lime juice on there, and you're "in there like swimwear."


Pacifico has been known to help the effects of these tacos on the general populace.
Good luck and DOMPFA,


Posted by gsxr750

I used to fry them in Canola oil: - mix Bisquick with garlic pepper and season salt - dip the fillets in milk, then into the Bisquick mix, and then into the frying pan. Same with yellowfin croaker, they taste really good that way. I've since heard that maybe these should not be eaten fried so I don't know if this is good advice or not. Last time I cooked them I just did a simple grill on one of those Farberware electric indoor grills. I put lemon juice and garlic pepper on them. They were pretty good; during that evening I had some yellowfin croaker, barred surfperch and two corbina. The corbina tasted the best. I've tried to cook them on the outdoor BBQ but the fish tends to break on that large grill and then I loose too much of it. It works OK with bigger fish such as lings or barracuda.

Posted by kevinlai

Steamed whole perch

Clean it up nicely (gill, scale and gut). Put it on a plate. Put the plate into a steamer or a large cooking pot with at least one inch of water and something to elevate the plate from the water. When the water is boiling steam it for about 10 minutes. Put some shredded ginger and green onion on top of the perch. Heat up two tablespoon of oil and put it one top of the fish. Add some soy sauce and maybe a tiny touch of sugar (sugar is optional). Very delicious but you need to get used to eating whole fish.

Posted by cougar

Redtail Recipe...

Weber BBQ...pile coals on one side, let them all turn grey...
cookie tin sheet...w/ foil...little butter, olive oil and 1/4" of water...
clean perch but leave head and fins and skin on etc....this saves major meat...lay down perchies side by side heads near the coals, rest of body of perch off coals...
chooped up garlic, green apples, celery and squeezed lemon all over...put on grill, then put lid on bbq, w/ top holes open 1/2 way and bottom opened partially for air flow...
let bake for 1/2hr..then carefully flip redtails over..let bake another 1/2 hr...now take lid off and w/ a delicate knife skin peels right off...then w/ spatula slide baked fillet right off of bones...then pick up top of spine underneath the head and it comes right out in one piece....
the bottom fillet then slides off skin nice and smooth w/ very little bones...discard scrapes...but dont forget the nice little nuggets right on the cheeks of the perch...
then scoop all the garlic, apples etc...put on plate and yummy......
this was just an expieriment because last time I baked perch after doing my butcher fillet job there was hardly any meat left...this way was very good and made a nice meal where we actually have sum left over to put in scrambled eggs in the morning...
also I found it wasn’t as mushy...most likely becuz it was 1/2 baked and smoked....firmed up quite nice...


Posted by Cougar

A later recipe for redtail surfperch

Recipe-
Gutted and whole fish wrapped in 4 separate foil packs and baked for 1hr. @ 325 degrees.
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon minced ginger
1/4 cup soy sauce
Mixed all together and evenly distributed among the foil packs.
For family of 4 was very tasty and rewarding catching cleaning cooking and eating...
Most likely will never fillet a perch again after cooking this way. So much more meat per fish...


Posted by Davey Jones

When I was in Hawaii, the locals would toss the fish on a 55-gal lid that was over the coals, and add lemon and rock salt, and that was some fine pickins.

Posted by cougar

That’s exactly where I learned that method of cooking, when living in Hawaii in the early 90's...

Govern a family as you would cook a small fish—very gently. — Chinese Proverb

Posted by dompfa ben

Our basic San Quintin surf 'n' camp recipe... My family used to make an annual day-after-Thanksgiving trip to San Quintin, known for it's surreal barred surf perch and soup-bowl-sized Pismo clams.

Clam Chowder

I don't remember measurements (Dad once told me that a chef measures, a cook just knows the right amount) but the basic ingredients were:

• Milk (cold and none of that pansy 1% stuff :)
• Potatoes (cubed)
• Clams (strain and save the juice, cut out the black parts and dice the lighter meat)
• Celery (chopped)
• Bacon
• Onions (chopped)
• Salt and Pepper
• Flour, Corn Starch, or Instant Mashed potatoes to thicken it
• Cook it all up slowly in a big pot over a driftwood fire, and serve with big, torn-off pieces of extra-sourdough bread, and deep-fried Dorito perch fillets...SON!!!!

Dorito Perch Fillets

• Perch fillets, dried with paper towel
• beaten egg or two
• seasoned flour
• Doritos tortilla chips, crushed to a powdery consistency with the bottom of a bowl or a big spoon.
• hot oil
• lemon or lime wedges
• salt, pepper, etc.
• heat oil
• dry fillets
• dip fillets in flour, dip fillets in egg, dip fillets in Dorito-dust
* let them set for a little while, preferably somewhere cold/cool
* drop them in the hot oil
* sip beverage of choice while you wait
* flip fish, about a minute or two on each side
* remove from oil, drain on paper towels
* enjoy delicious perch fillets...crunchy, but with a little chew to them

Good luck, wherever you're going....

Posted by Yes I fish on February 4, 2005

PERCH RECIPE WANTED. I need a simple but delicious way of preparing perch. Not with the whole fish but just the fillets if possible. And if anyone knows a good homemade dipping sauce that would be great too.

Posted by Red Fish

Dipped in Yellow Cornmeal and Deep Fried.

Posted by Yes I fish

What if I don't have a deep fryer? just use vege oil in a regular pan?

Posted by Uncle Ji

Use a Cast Iron Pan. Cast iron pan da bestest for frying, holds the heat, an inch of oil more than enough for fillets.

Posted by Red Fish

Yep, good advice.

Posted by Kaleo

Sesame-Panko —

1) dredge fillets in flour
2) dip fillets in egg wash (1 beaten egg)
3) dredge fillets in a mixture of panko bread crumbs and sesame seeds

Panko are the kind used for Japanese katsu, you can find it at Safeway or Asian markets (cheaper). Use white or brown sesame seeds
(brown is cheaper, available in bulk). I like to use enough sesame seeds that they are very noticeable, but not so much that they break the bank. Try to make just enough of the panko-sesame mix that you don't have extra, but use plenty on the fillets.

4) Put the fillets on a plate and cover them with plastic wrap. Stick them in the fridge, ideally for 1/2 hour.
5) In a deep skillet, put 1/2 inch of good cooking oil (safflower is best). Safflower (or Wesson or Crisco) won't burn at high temps, but its pretty bland. Pure butter or olive oil can burn on their own, but if you add a little to the cooking oil, it won't. So I add a pat of butter, a good splash of olive oil, and a good splash of sesame oil.

6) Heat the oil, I think the ideal temp is 375 degrees. I don't have an oil thermometer, so I guess. I'm stupid enough that I do the droplet of water test: I fling a tiny droplet of water from my finger into the oil and jerk my hand back, the oil is ready if the water makes the oil spatter. Careful here, the oil can spatter severely and burn you good if you fling in too much water.

7) Using a spatula, gently lower the fillets into the oil. Let them fry briefly, just until the panko is browned, on both sides.

The panko is nice and crispy, which helps support the perch's less-than-firm texture.

So far I've just squirted them with lemon, but I'm thinking of coming up with a ginger sauce for this, maybe fresh ginger, rice wine vinegar, sugar, oil... something like that.

Ai ma kai, ai a`e au la, ai a`o ka uwapo, Ka `ulua e mâ`alo, hukihuki mai. —Telephone Hula, Hattie K. Hiram

Posted by Uncle Ji

Coconut Panko Pretty ONO too

Name: Crabman

How much coconut do you throw in with the panko?

Posted by Uncle Ji

About 2 to 1 Panko to Coconut but + or - to taste. I buy my dried coconut from bulk bins from healthfood stores, 100% pure coconut, no sugar, no preservatives.

Posted by Popothewonderdog

Instead of the water drop test. My girlfriend freaked-out when I did before cooking some tonkatsu. She showed me a much better method. Just drop a pinch of the bread crumbs in the oil. It will sizzle and turn golden brown when the oil is hot enough.

Posted by Uncle Ji

Miso Perch? Personally haven't eaten Cali perches before, but this recipes works with other white meat fish fillets.

Miso Marinade

1/2 cup each White Miso (Fermented Soybean Paste), Sake'(Rice Wine), Sugar, and 1/2 ts fresh grated ginger, mix until smooth, then marinate fish fillets in ziplock bag at least over night. Wipe off excess marinade and broil or fry fillets, and serve with steamed white rice. Miso has a tendency to brown easily so don't worry if it looks a tad dark, still delicious

You can be flexible the 4 ingredients to personal taste expecially the sugar but this ratio is enjoyed by my family's taste. You can use dark miso but it is usually saltier than the White Miso so adjust amount to taste.

Posted by rsaxatilis

Like sinigang (tamarind soup base)?

Posted by Kaleo

Mahalo for that, sounds ono

Posted by SurfDude

Foil wrapped BBQ'd Perch

-Cut a piece of foil large enough "tent" your fish.
-Spray foil with a little oive oil.
-Lay down a couple of shards of onion (prevents sticking)
-Lay fish on top of onions.
-Sprinkle some Seasoning (salt, pepper, fresh rosemary if you like)
-Top with a slice of bacon, onion shards, and sliced tomato.
-Seal foil leaving a little dome (lets steam circulate)
-Throw on BBQ for 5-10minutes (depending on how hot your BBQ is)

Posted by Popothewonderdog

Steamed Perch... healthier than deep frying. I like to cook perch fillets in a Chinese style bamboo steamer.

Salt & pepper the fish, place in steamer. Drizzle some soy sauce and sake on top. Add some shredded ginger and green onions. Place a few thin slices of lemon on the fillets. Steam until the fish flakes easily. Sometimes I'll surround the fish with some shitaki mushrooms or sliced vegetables. The veggies soak up some of the juices, and taste really delicious.

Posted by moonshine on February 20, 2006

If you're a fan of Hawaiian fare, my sister made a Lau Lau that, "Broke da' mout'!" The original calls for Hawaiian Butterfish, but she'd use some of our locally caught perch as a sub. She'd also use spinach instead of taro, which you usually can't find growing in the yard on the mainland. A lot of work, but what a great treat....

Here's a version I found on the web:

Ingredients:

• 2-3 lbs. Pork Butt – cut into 1 in. chunks
• 1 lb.Butterfish – cut into 1 in. chunks
• 3 Tbs. Hawaiian rock salt
• 5-7 Taro leaves per Lau Lau
• 12 Ti leaves de-ribbed (one ti leaf per lau lau)
• Aluminum foil


Preparation/Cooking:

Rinse Pork chunks and pat dry with paper towel. Combine w/ rock salt. Allow to stand in refrigerator for a least 1 hour.
De-rib Ti leaves (remove hard stem in back of leaf by bending leaf midway and remove the hard rib from leaf)
Stack 5-7 taro leaves on top of each other. Place 3 chunks Pork, 1 chunk fish in middle of leaves. Fold leaves, overlapping one another into tight bundle. Wrap bundle by rolling it up with the Ti leaf. Now wrap entire bundle tightly with foil.
When ready to steam make sure the seam of the foil is facing upwards so none of the precious juices will leak out.
Steam for 3 hours, minimum. Check water regularly. Remove Lau Lau from pot and allow to cool slightly before serving. Make plenty oooh and aaahhh sounds as you eat! Enjoy! Yields: approximately 12 Lau Lau

Posted by eelmaster

Although, it seems one would need a "meatier"/firmer fleshed fish to stand up to the pork. Cool!

Posted by kaleo

Never thought of perch for laulaus, sounds like it would work good. Couple of tips for laulaus: the lu`au leaf (taro leaf) should be wet when you wrap ‘em —rinse it just before. Spinach is a legitimate substitute for luau leaf, but taro does grow okay in Cali. It just goes moe for the winter. Samoan taro (the big stuff) does best here, but the leaf is tough. A Hawaiian variety with red stems (`ula`ula kumu) is sometimes grown here as an ornamental (often sold with pond plants), but it makes good lu`au leaf (and good poi).
• Do not eat raw taro leaf. It is a singularly bad choice for salad... taro contains calcium oxalate crystals that break down with cooking, but are bad news raw. For those who didn't spend a curious childhood in the vicinity of taro plants, the sensation is about what I would guess it feels like to eat ground glass.
• Banana leaf is an acceptable substitute for ti leaf, and can often find ‘em in Asian markets. Ti plants do okay in Cali though, just plant it under the eaves to block the frost.
In my not entirely humble opinion, laulau is best with poi and a good lager. Ono ono ono ono...


Posted by kaleo

Two recipes that I posted previously:

Sesame-Panko Surfperch

1) dredge fillets in flour
2) dip fillets in egg wash (1 beaten egg)
3) dredge fillets in a mixture of panko bread crumbs and sesame seeds
Panko are the kind used for Japanese katsu, you can find it at Safeway or Asian markets (cheaper). Use white or brown sesame seeds (brown is cheaper, available in bulk). I like to use enough sesame seeds that they are very noticeable, but not so much that they break the bank. Try to make just enough of the panko-sesame mix that you don't have extra, but use plenty on the fillets.
4) Put the fillets on a plate and cover them with plastic wrap. Stick them in the fridge, ideally for 1/2 hour.
5) In a deep skillet, put 1/2 inch of good cooking oil (safflower is best). Safflower (or Wesson or Crisco) won't burn at high temps, but it’s pretty bland. Pure butter or olive oil can burn on their own, but if you add a little to the cooking oil, it won't. So I add a pat of butter, a good splash of olive oil, and a good splash of sesame oil.
6) Heat the oil, I think the ideal temp is 375 degrees. I don't have an oil thermometer, so I guess. I'm stupid enough that I do the droplet of water test: I fling a tiny droplet of water from my finger into the oil and jerk my hand back, the oil is ready if the water makes the oil spatter. Careful here, the oil can spatter severely and burn you good if you fling in too much water.
7) Using a spatula, gently lower the fillets into the oil. Let them fry briefly, just until the panko is browned, on both sides.
The panko is nice and crispy, which helps support the perch's less-than-firm texture.


Try it with...

Mango Ginger Salsa

This salsa is excellent with fish. In fact, it is the perfect condiment for any style of fish I can think of. The sweetness of the mango is offset by the heat of the ginger. That’s one of the tricks: to get enough ginger in there to balance the mango. The onion creates body for the salsa, adding crunch and tang. The heat of the serrano plays with the heat of the ginger. The lime juice helps to preserve the color of the mango and adds a little something to the bouquet. The tequila, salt, and pepper help to brighten the flavors a bit.
BTW, this is an original recipe that has been rattling around in my head for awhile now. I know mango salsa isn't an original concept, but I haven't seen mango-ginger salsa before.


• 1 barely ripe mango, cut into 1/4"-1/2" cubes
• 1/2 Maui onion, chopped into 1/4"-1/2" cubes
• 1.5"-2" fresh ginger root, sliced thin, smashed, and minced
• 1 serrano pepper, de-seeded, minced
• juice of 1/2 lime
• small dash of tequila
• 1/2 tsp salt
• couple grinds of pepper
mix well and chill
notes:
1) If you wear contact lenses, or want to touch your eyes sometime in the next 3 days, wear gloves while handling the serranos. Failing to wear gloves is a mistake you won't make more than once.
2) I thought about adding a little cilantro or mint, but after tasting the salsa without it I decided that herbs would distract from that ginger-mango-pepper blitz.
3) Avoid temptation and go light on the tequila. Too much alcohol can bring out a bitterness in the mango.
4) Heat it up with an extra serrano if you wish, or just leave the seeds in. The idea, though, was to get most of the heat from the ginger, so I will suggest not over-doing the peppers.
5) If you can't get Maui onions, other sweet onions will do. But remember, Maui no ka oi.
6) Apple mangos would be really good for this recipe, if you're fortunate enough to have any around.


Posted by jmobfishen

Baked Tequila Lime Perch

• Preheat oven to 375

Ingredients:

• Gutted, scaled mid to large sized perch (heads and fins optional)
• 1/2 lime per fish
• 1 tablespoon butter per fish
• 1 ounce tequila per fish
• crushed red pepper (you choose, I like a pinch per fish)
• 1/4 teaspoon minced garlic per fish
• chopped fresh cilantro
• A quality seasoned salt sprinkled over (Old Bay, Johnny's or Pappy's)


Preparation/Cooking

• Place perch in a appropriately sized baking pan (don't over crowd)
• Pour a shot of tequila over each fish and place the butter on top.
• Sprinkle the garlic, red pepper, cilantro and seasoned salt over the top of the fish.
• Squeeze the juice of a 1/2 lime per fish over everything.
• Cover with foil and cook 20 to 35 minutes depending on the number and size of perch, removal foil for the last 3 to 5 minutes.
• Remove fish from pan. Pour tequila lime butter sauce left in the pan into a small bowl and serve it as a dip for the fish along with your favorite salsa.
This is our favorite perch recipe thus far. But I look forward to trying some from last years list, they sound great!!!. Jerry and the girls


Posted by climberb9 — Here's an original

For Fish
-Enough perch fillets for four people
-2 bell peppers, colors of your choice, cut into strips
-1 large white onion, cut in half, then in thin slices
-1 carrot, peeled and cut in a fine julienne
-3 zucchini, cut into 1/2" rounds
-1/4 cup mango nectar
-2 table spoons soy sauce


the marinade
-1 cup soy sauce
-Juice of 1 lime, fresh
-1/4 cup rice wine vinegar
-salt and pepper to taste, soy sauce is already really salty though
-1 teaspoon red pepper flakes [optional]
-1 tablespoon minced ginger
-1 tablespoon extra virgin olive oil
-Olive oil, enough to coat pan and make sure fish and ingredients don’t stick [can use other type of oil I you like


For Sauce
-2 cups mango nectar, kerns works good
-1/4 soy sauce
-1 tablespoon hot sauce of your choosing
-1 teaspoon minced ginger
-1/2 teaspoon sesame oil
-1 tablespoon cornstarch
-salt to taste
-zest of 1 lime


The fish-
1. Mix soy sauce, rice wine vinegar, salt, pepper, extra virgin olive oil, ginger, lime juice, and red pepper flakes in a one gallon zip-lock bag. Close bag and shake together. Put in your perch fillets, and shake again. Let the fillets marinate in the refrigerator for no less than 1 hr and no more than 4.
2. Heat a large frying pan, wok, or skillet to a medium heat, coating the pan with oil. Once the pan is hot, put in the sliced bell peppers, sliced onion, julienned carrot, and zucchini rounds. Stir fry until the onions are translucent. Add in 1⁄4 cup mango nectar and soy sauce and quickly cover with a lid or large plate. Let the veggies steam in the mango/soy mixture for about 5 to 8 minutes, until the carrots and zucchini are slightly soft. Then remove them from the pan and put them in a bowl.
3. Take out the perch fillets from the frig, make sure the same pan is well oiled, and place the fillets in the pan. Turn up the heat slightly, and allow to sear on both sides—about a minute each. Turn down the heat to low, add the veggies back in, add a little bit of the left over marinade and cover. Let cook for about 8 minutes, or until the fish is cooked.


The sauce
In a large saucepan, mix the mango nectar, soy sauce, hot sauce, sesame oil, salt, and lime zest. Bring to a boil, stirring frequently. Add in the cornstarch, reduce heat, and stir constantly to make sure it incorporates into the sauce and doesn’t clump. Simmer until the sauce reduces and begins to thicken due to the cornstarch. Remove from heat.
Serving suggestion—make a bed of sticky rice on a plate. With a spatula, remove one or two of the perch fillets and place on top of the rice. Cover with the veggies, and pour some of the sauce over it all. Enjoy!


Posted by eelmaster

Non-associative thickeners....such as flour, and starches are a lot less aggravating to work with if you mix them in a bit of liquid (broth, water, juice) prior to introduction to the sauce. Just a tip. Sounds good, though, Hara.

Posted by Mike Spence

Mexican Fish

INGREDIENTS: (there are no specific quantities, make to your taste)

Any kind of Fish filet
Your favorite Salsa
Rice, (Standard or Minute)


Preparation/Cooking:

1. Cut fish into bite size chunks,
2. Place chunks into lightly oiled or buttered skillet or wok over a medium flame,
3. Sauté chunks until they are white and flaky, (fish doesn't brown)
4. Add salsa and heat to a simmer, reduce heat, and continue to simmer, stirring occasionally,
5. Prepare rice per package instructions, (can be done while simmering fish/salsa)


NOW you have two (2) options:
#1: Stir prepared rice into fish/salsa mixture and continue to simmer, stirring occasionally, until rice has absorbed some flavor, serve hot. Possibly with tortillas.
#2: Using prepared rice, make a bed on a large platter, spoon fish/salsa onto bed, serve hot. (use this option for an eye appealing presentation)
Flavor as desired with whatever you like: (i.e. lemon juice, soy sauce, Ranch, cheese, etc.)
Try wrapping mixture in a warm tortilla (corn or flour, flour holds more).
This is a very quick, low fat, low calorie (depending on toppings), satisfying dish.
(If there is any fish left after meal, it may be refrigerated for leftovers)


Posted by SurfDude

Foil wrapped BBQ'd Perch

-Cut a piece of foil large enough "tent" your fish.
-Spray foil with a little oive oil.
-Lay down a couple of shards of onion (prevents sticking)
-Lay fish on top of onions.
-Sprinkle some Seasoning (salt, pepper, fresh rosemary if you like)
-Top with a slice of bacon, onion shards, and sliced tomato.
-Seal foil leaving a little dome (lets steam circulate)
-Throw on BBQ for 5-10minutes (depending on how hot your BBQ is)


Posted by Popothewonderdog

Steamed Perch... healthier than deep frying

I like to cook perch fillets in a Chinese style bamboo steamer.
Salt & pepper the fish, place in steamer. Drizzle some soy sauce and sake on top. Add some shredded ginger and green onions. Place a few thin slices of lemon on the fillets. Steam until the fish flakes easily. Sometimes I'll surround the fish with some shitaki mushrooms or sliced vegetables. The veggies soak up some of the juices, and taste really delicious.


Posted by fatzmalone

Barred surfperch with diablo sauce Easy!

4 Barred Surf Perch Fillets
1 tsp. seasoned salt
1/4 tsp. black pepper
2 Tbsp. butter
1 slice dry white bread, crumbled
1/3 cup chili sauce
2 tsp. lemon juice
3/4 tsp. Worcestershire sauce
Preheat oven to 350 F. Grease shallow baking dish; arrange Fillets in dish and sprinkle with seasoned salt and pepper.
In small skillet over medium heat, melt butter or margarine. Stir in bread crumbs; sprinkle over fish. Bake 15 minutes or until fish flakes easily when tested with a fork.
Sauce:
In a cup, combine chili sauce, lemon juice and Worcestershire sauce. Serve with Fillets.
Makes 2 to 3 servings


Posted by charro

I have eaten my fair share of perch these past two years, once I was able to learn how to catch them first! Generally, I like to keep the fish whole, that way there is no waste of the meat, of which there is not much. But if I have a 11" to 14 " perch, two people can eat from that fish.

Fish fried Mexican-style

• Gut, scale and clean the perch, leaving the fish whole.
• Put out some seasoned flour (salt, pepper) on a plate, score the fish on both sides (make three vertical slices on the fish) and roll in the seasoned flour.
• Heat up about 1" of oil (vegetable, canola) in a skillet large enough to accommodate the whole fish.
• Fry each side over medium to medium high heat about 4 to 5 minutes (will vary, make sure it does not burn).
• Remove fish from skillet and drain on paper towels.
• Serve with condiments, such as fresh tomato salsa, shredded cabbage, sliced green onions, radishes, "white sauce" (mayonnaise thinned with lemon juice), and hot tortillas.
• Now dig in and make your own fish tacos! Don't forget the cervezas (and good tequila as an apéritif!)!
 
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