Here are some favorite perch recipes of ours.
Baked Perch Recipe
This perch recipe is a crowd favorite for sure.
- 1.5 pounds of perch fillets
- 1 med. shallot
- 2 jalapeno peppers
- 1 tblspn green onion
- 1 tblspn minced onion
- 2 tblspns shredded carrots
- 1/4 cup red peppers (roasted)
- 1 tblspn parsley
- 2 tsp. lemon juice
- 1 8-ounce can of tomato sauce
- 1 tsp. seasoning salt
Preheat oven to 400°F. Take out a standard blender and add the following: jalepenos (seeds removed), peeled shallot cut into small pieces, parsley leaves (no stems), diced green onion, carrots, lemon juice, minced onions, tomato sauce, and the seasoning salt. Blend ingredients for 30 seconds, and set aside. Place perch fillets on baking sheet. Sprinkle with remaining seasoning salt. Pour blended mixture over the perch fillets, spread evenly. Cut red peppers into thin strips and lay over top of the fillets. Bake for 15 minutes. Enjoy!
Crispy Baked Perch Recipe
This is a quick and easy perch recipe.
Ingredients:
- 1 lb. perch fillets
- 1 cup crushed tortilla chips
- 1 tblspn oregano
- 1/2 tsp. garlic powder
- 1 egg
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1 package of romaine lettuce
- 1 cup salsa
Preheat oven to 450°F. Combine chips, oregano and garlic powder in a small baking pan. Mix together the egg and milk in a mixing bowl. Dip the perch fillets in milk/egg mixture; then roll in the tortilla chip mixture. Place covered perch in a lightly greased baking dish and sprinkle with some remaining crushed chips. Bake for about 7-8 minutes or until the perch flakes with a fork. Take out of the oven and sprinkle cheese on top of the perch fillets. Continue baking the perch for another 2 to 3 minutes so the cheese is melted. Remove from oven, and place the fillets on top of the romaine lettuce and cover with a little salsa.
Perch Chowder Recipe
When you want a different kind of perch recipe...
- 2 lbs. diced perch
- Diced large onion
- 5 diced potatoes
- Diced green pepper
- 3 diced celery stalks
- 4 tblspoons of butter
- 2 beef bouillon cubes
- 2 cups water
- Flour paste (3 tablespoons flour & 1/2 cup of water)
- Salt and pepper to taste
Combine 2 cups of water, 2 tablespoons of butter, the bouillion cubes and salt and pepper together in a large boiling pot and bring to boil. Add the diced vegatables. Boil for maybe a minute or two and let simmer for around 2-3 hours.
Combine the flour paste and 2 tablespoons of butter together and coat the perch fillets. Add the coated fillets to the simmering pot, and let simmer for another 30-45 minutes.
Ready to serve, and trust me it's worth the wait!
