Perch Chowder

Ingredients
•		1 pound perch fillets cut into 1-inch chunks	
•		6 slices bacon 
•		3/4 cup chopped onion 
•		1/2 cup chopped celery 
•		3 medium peeled and cubed potatoes 
•		2 cups water
•		1/2 cup chopped carrots 
•		2 tablespoons minced fresh parsley 
•		1 tablespoon lemon juice
•		1/2 teaspoon dill weed
•		1/4 teaspoon garlic salt
•		1/8 teaspoon pepper
•		1 cup half &half cream

Preparation
1.	In a 3-quart saucepan, cook the bacon until crisp.
2.	Remove bacon, and set aside; discard all but 2 tablespoons of drippings. 
3.	Sauté onion and celery in drippings until tender. 
4.	Add the rest of the ingredients to the sauté, except the cream.
5.	Simmer until vegetables are tender, about 30 minutes.
6.	Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork.
7.	Add cream, and heat through.

White Perch in Beer Batter

Ingredients  
•	4 White perch scaled and cleaned
•	2 teaspoon of fresh lemon juice
•	6 tablespoon flour
•	1/4 Can (3 oz.) beer
•	2 tablespoon yellow cornmeal
•	1/2 teaspoon tarragon
•	1 tablespoon salt
•	1 tablespoon paprika
•	4 tablespoon vegetable oil

Preparation
1.  Mix the flour, cornmeal, tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth.
2.  Dip the fish in the beer batter one at a time.
3.  Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.

Golden Potatoe-Fried Perch

Ingredients
•	4 whole perch fillets
•	1 egg
•	2 tablespoon prepared mustard
•	1/4 teaspoon salt
•	Instant potato flakes to coat
•	Vegetable oil

Preparation
1.  Lightly beat together the egg, mustard, and salt in a shallow dish. 
2.  Dip the fish fillets in the egg mixture; then roll in potato flakes to coat. 
4.  Heat oil in a large skillet with 1" of vegetable oil. 
5.  Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork.

Sweet And Sour Fish Fillets

Ingredients
•	1 pound Ocean perch
•	Corn starch
•	1/2 cup flour
•	1Egg
•	1/2 cup water
•	Salt
•	Oil for deep frying
•	1/3 cup brown sugar
•	1/2 cup cider vinegar
•	1/3 cup canned pineapple chunks
•	1/2 shredded carrot
•	1 cup sweet pickles slices
•	1 tomato, cut into wedges
•	1 1/2 tablespoon corn starch, dissolved in 1/2 cup water
 
Preparation
1. Slice ocean perch fillets into pieces about 2x1". Dredge in corn starch and allow to dry slightly on wax paper. 
2. Make a batter of about 1/2 cup flour, 1 egg, 1/2 cup water, and salt
3. In a separate small pot, dissolve 1/3 cup brown sugar and 1/2 cup cider vinegar over medium heat. Stir up corn starch in 1/2 cup water, add to pot. Stir thoroughly. 
4. Add pineapple, carrot, sweet pickles, and tomato. Cook 3-5 minutes until sauce is clear and not cloudy. Remove from heat and set aside.
3. Fill up wok with 1 1/2" of vegetable oil. Turn heat on maximum and wait until oil is hot. 
4. Place 8-10 pieces of fish in batter. Take a pair of chopsticks or fork and carefully lift pieces of fish from batter into oil. 
5. Deep fry about 5 minutes, 2 1/2 minutes on each side. 
6. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter.
7. Pour sweet and sour sauce over fish and serve

Sauteed Yellow Perch with Walnuts

 Ingredients
•	 6 small yellow perch
•	 4 tablespoon butter
•	 Cornmeal
•	 4 tablespoon vegetable oil
•	 1 lemon 
•	 1/3 cup chopped black walnuts
•	 Salt and pepper                

Preparation
1.  Prepare the fish fillets by cleaning and liberally applying salt and pepper. 
2.  Dredge the fish fillets in the meal to coat it.
3.  Heat the vegetable oil in deep skillet until it is hot enough to cook.  
3.  Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula.
4.  Taking 8-10 minutes to a side. Brown the fish slowly until crisp.  Do not overcook. 
5.  When the flesh is opaque the fish is done. Remove fish from skillet. 
6.  Squeeze in the juice of a lemon, toss in the walnuts, stir the fat and juices to loosen the dredgings, and pour over the browned fish.

Perch With Rosemary                                         

•	2 pound perch fillets
•	2 tablespoon butter or margarine
•	1/2 cup  milk
•	3/4 cup  fine ground cornmeal
•	3 tablespoon fresh rosemary, chopped
•	1/4 cup  parmesan cheese
•	1 teaspoon salt
•	1 teaspoon black pepper, freshly
•	1 ground
•	2 cl garlic, finely minced

Preparation
1.  Mix all dry ingredients in a saute pan melt butter or margarine and saute.
2.  1/2 of the minced garlic 1 minute dip perch in milk, then dredge in seasoned corn meal. 
3.  Place in saute pan and cook until browned on both sides about 3 minutes per side. 
4.  Cook fillets in 2 batches. Use remaining garlic to start second batch. 
 
Sesame Fish

Ingredients  
•	1 pound perch 
•	1/4 teaspoon salt
•	2 tablespoon butter
•	2 tablespoon oil
•	1 tablespoon sesame seed
•	1 lemon
•	1 tablespoon basil leaves, fresh chopped
•	2 tablespoon parsley, fresh chopped

Preparation
1.  If fish fillets are large, cut into 4 serving pieces.
2.  Sprinkle both sides with salt.  Heat butter and oil in small skillet over medium heat until hot.  
3.  Cook fish about 10 minutes, carefully turning once, until brown on both sides.  Remove fish and keep warm.
4.  Cook and stir sesame seeds in same skillet over medium heat about 5 minutes or until golden-brown. Remove from heat.
5.  Squeeze lemon over sesame seeds. 
6.  Stir in basil. 
7.  Pour over fish. 
8.  Sprinkle with parsley.

Perch a-la Erastus

Ingredients
•	1 pound lake perch fillets
•	2 eggs
•	1/2  cup milk
•	2 cups butter-flavored cracker crumbs
•	1/2  teaspoon garlic salt
•	1/3  teaspoon dried oregano
•	1/3 teaspoon dried tarragon
•	1/4  teaspoon pepper
•	cooking oil

Preparation
1.  In a shallow bowl, beat eggs and milk.  
2.  In another shallow bowl, combinecracker crumbs, garlic salt, oregano, tarragon and pepper.  
3.  Cut perch intoserving-size pieces; dip in egg mixture, then coat with crumbs.  
4.  Heat oil in a skillet over medium heat.  
5.  Fry fish for several minutes on each side or until it flakes easily with a fork.  

Perch-Almond Recipe

Ingredients
•		2 pounds perch fillet
•		1 cup milk
•		1 egg, beaten
•		1 cup flour
•		1/2 teaspoon salt
•		1/2 cup vegetable or olive oil
•		1 1/2 cups sliced mushrooms
•		1/2 cup chopped hickory-smoked-flavored almonds
•		3 tablespoons butter or margarine
•		2 tablespoon your favorite Fish Seasoning
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Preparation    
1. Combine milk and egg. 
2. Mix flour and salt. 
3. Dip fish into egg mixture, then coat with flour mixture. 
4. Saute fish in oil over medium heat, turning once. Meanwhile, combine remaining ingredients in saucepan and saute over medium heat for 5 to 7 minutes. 
5. Transfer fish to serving platter. Spoon mushroom/almond mixture over fish.
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