Recipezaar: Perch,North American recipes

Parmesan-Basil Perch

Mon, 28 Jan 2002 13:45:00 -0500

Husband is dieting. He loves this!Recipe from- Betty Crocker's Healthy New Choices Cookbook. -- posted by Rhonda O

Baked Ocean Perch

Sun, 30 Jun 2002 17:35:50 -0400

another ocean perch recipe in response to message board post. -- posted by *Pixie*

Golden Puff of Perch

Sun, 30 Jun 2002 17:36:16 -0400

I found this one in an old cookbook and it looked interesting. A recipe for frozen perch fillets in response to the message board. -- posted by *Pixie*

Captain's Chowder

Sun, 07 Jul 2002 19:17:15 -0400

A meal in itself, this hearty fish chowder is good served with hot homemade bread or garlic bread. -- posted by *Pixie*

Perch Fillets

Wed, 08 Dec 2004 20:00:40 -0500

This is the ONLY way to cook Perch caught fresh in Northern Canadian waters. -- posted by FoodsRus

Not My Mom's Fried Fish

Wed, 25 May 2005 15:29:08 -0400

This is someone's Mom's fried fish recipe but it's not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It's very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for whitefish fillets, cut in half lengthwise....I used some thin Chilean sea bass fillets and it was excellent. I think any firm, white fish fillets will work. This recipe was printed in Taste of Home magazine and attributed to Julie in Wisconsin. Julie, if you ever become a member of Zaar, contact me and I'll ask Kathy to transfer this recipe over to you and thanks for the great dinner! -- posted by Hey Jude

Perch Fajitas With Pineapple Salsa

Thu, 03 Nov 2005 19:36:38 -0500

I got this lovely dish off a Walmart card by the fish department! Lucky me! -- posted by Sharon123

Smoked Fish ( Brine Recipe and Smoking Directions)

Tue, 08 May 2007 13:40:10 -0400

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8. -- posted by mama's kitchen

Fried Perch

Tue, 09 Jun 2009 02:18:55 -0400

Dad and Kathy's specialty. Beautifully browned delicate seasoning, just perfect! -- posted by red and white kitchen