Soused Sea Perch Fillets Recipes

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BAKED PARMESAN PERCH



Baked Parmesan Perch image

Ocean perch recipes are some of my all-time favorites. When I serve this dish to family, I always get rave reviews.-Carol Gaus, Itasca, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 176mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

OVEN CRISP OCEAN PERCH FILLETS



Oven Crisp Ocean Perch Fillets image

I made this recipe for my husbands enjoyment, since I am allergic to this and many other sea foods. I even made hush puppies and Cole Slaw to go with it, and served Stouffer's Mac & Cheese with it. He loved this rare treat, which made me happy. This recipe is crispy like fried, but is baked in the oven instead. It is quite...

Provided by Rose Mary Mogan

Categories     Fish

Time 40m

Number Of Ingredients 8

1 lb ocean perch fillets,(or fish of your choice)
2 large eggs, room temperature
11/2 Tbsp lemon juice
1 1/2 c panko bread crumbs
1 tsp dill weed
1/2 tsp kosher salt
1 tsp white pepper
2 tsp each garlic powder, paprika, & old bay seasoning

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.

PERCH FILLETS



Perch Fillets image

Make and share this Perch Fillets recipe from Food.com.

Provided by FoodsRus

Categories     Perch

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup butter
4 fresh lake perch fillets

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.

Nutrition Facts : Calories 990.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 340.1, Sodium 1162.7, Carbohydrate 81.1, Fiber 4.9, Sugar 1.1, Protein 41.5

BAKED BUTTER HERB PERCH FILLETS



Baked Butter Herb Perch Fillets image

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

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

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

SOUSED FISH



Soused Fish image

My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks.

Provided by SouthAussie

Categories     Spreads

Time 1h15m

Yield 25 serving(s)

Number Of Ingredients 5

50 mullet fillets (any fish can be used)
1 brown onion
2 tablespoons olive oil
2 teaspoons salt
white vinegar

Steps:

  • Lay out the fish fillets in the bottom of a casserole dish.
  • Sprinkle the salt on top.
  • Slice the onion into rings and spread on top.
  • Pour the oil on top.
  • Add enough vinegar to just cover the fish fillets.
  • Cover dish and cook for one hour at 180°C.
  • Cool and store in a sealed container in the refrigerator.
  • The fish taste great fresh but get better after a few weeks.

Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 116.6, Sodium 340.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 46.1

SOUSED SEA PERCH FILLETS



SOUSED SEA PERCH FILLETS image

Categories     Fish     Poach     Dinner

Yield 4 serves

Number Of Ingredients 8

4×200-250g sea perch fillets (or other white fleshed fish)
300ml water
300mls white wine vinegar
300ml white wine
¼ teaspoon Australian groundwater salt
3-4 teaspoons Wild Lime Confit*
½ teaspoon Lemon Myrtle*
(* Can be found at: /www.dining-downunder.com/shop/ )

Steps:

  • 1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil. 2. Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil. 3. Remove the fish and place on paper toweling to absorb the excess moisture. 4. Dust with the Lemon Myrtle.

PEACH AND BERRY SALAD



Peach and Berry Salad image

This is a fabulous late-summer fruit salad. Use it on pancakes, waffles or French toast.

Provided by Barrett

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

3 fresh peaches
2 ½ pints blackberries
1 pint strawberries, hulled and sliced
¼ cup honey
½ teaspoon ground cardamom

Steps:

  • Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice.
  • In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss together and refrigerate.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 46.3 g, Fat 1.2 g, Fiber 10.9 g, Protein 3.2 g, Sodium 6.5 mg, Sugar 34.5 g

PERCH FILLETS



Perch Fillets image

Guests will never guess that lemon-lime soda and pancake mix are the secret ingredients behind these tasty perch fillets in a golden coating. "If perch isn't available, try substituting haddock," suggests Connie Tibbetts from her kitchen in Wilton, Maine.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 cups lemon-lime soda
1 pound perch fillets
2 cups pancake mix
1/4 teaspoon pepper
Oil for frying

Steps:

  • Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with pancake mix., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork. Drain on paper towels.

Nutrition Facts : Calories 438 calories, Fat 13g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 814mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 3g fiber), Protein 28g protein.

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