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Ingredients:
1 lb. panfish fillets
2 eggs, beaten
2/3 cup Saltine crumbs
1/2 tsp. salt
Dash pepper
Vegetable oil
Rinse fillets and pat dry;
cut into 4 serving-size
pieces. In large mixing
bowl, combine 2 eggs and 2
tablespoons water. In
another mixing bowl combine
Saltine crumbs, salt and
pepper. Dip fish into egg
mixture, then into crumb
mixture. In heavy skillet,
heat oil over medium-high
heat until hot. Fry 5 to 6
minutes per side or until
golden brown. |
Ingredients:
2 lb. perch fillets
1 (5-oz.) can condensed milk
1 cup finely ground bread
crumbs
Lemon slice
Parsley sprigs
Heat oven to 500° F. Dip
fillets in milk, then bread
crumbs. Lay on oiled
aluminum foil and bake 25 to
30 minutes. Garnish with
lemon and parsley sprigs.
Serve hot. |
Ingredients:
Drake's batter mix
Oregano
Garlic powder
Parmesan cheese
Perch fillets
Water or beer
In large mixing bowl,
combine batter mix, oregano,
garlic powder and Parmesan
(season to taste); do not
measure. Thin batter with
water or beer. Dip fillets
in batter. In heavy skillet,
heat oil over medium-high
heat until hot. Fry fillets
until golden brown.
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Ingredients:
- 1/4 cup butter
- 1/2 cup onion
(chopped)
- 1 small green pepper
(chopped)
- 1/2 cup celery,
chopped
- 1 - 28 oz. can
tomatoes
- 1 can okra
- 1 cup water
- 1/4 tsp. dried thyme
leaves
- 1 lb. crappie
fillets (cooked) cut in
small pieces
- 2 cups rice (cooked)
- Salt and pepper to
taste
- 1/3 tsp. crushed red
peppers
Melt butter in saucepan.
Add onion, green pepper and
celery. Saute till tender.
Add tomatoes, okra, water,
thyme, red pepper, salt and
pepper. Simmer for 15
minutes. Add fish. Cook
another 10 minutes till fish
flakes. Spoon 1/2 cup rice
in soup bowl. Pour fish
mixture over top.
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Ingredients:
1 cup flour plus enough to coat
Juice of 1 lemon
2 tsp. salt
1/4 tsp. pepper
1 cup water
Vegetable oil
1 1/2 lbs. panfish
Heat oven to 375° F. In large mixing bowl combine flour, lemon juice, salt and pepper; mix until well blended. Stir in water; cover. Refrigerate 30 minutes. Heat 1 1/2 to 3 inches oil in deep fryer to 375° F. Coat fish with flour, then dip in chilled batter. Fry 3 minutes, turning occasionally, or until light golden brown. Drain on paper towels.
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Ingredients:
2 to 3 cups flour, depending on amount of perch
Ground pepper
1 Tbsp. Old Bay seasoning
White perch, cleaned
Oil
1/4 onion, chopped
1 to 2 sweet peppers, chopped
1 lemon
Dash pepper
In resealable plastic bag, mix flour, pepper and seasoning. Rinse perch and dip into mixture. Shake well to cover thoroughly. In heavy skillet, heat oil over medium-high heat until hot. Fry onion, sweet peppers and perch until golden brown. Serve with freshly squeezed lemon juice and dash of pepper.
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