Perch

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• Sauteed Lake Perch Recipe
• Pepper-Crusted Lake Perch in Red Wine Sauce
• French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe
• Perch Fillet With Tomatoes and Onion

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Sauteed Lake Perch Recipe
Submitted by: Arthur Calloway; The Caucus Club

• 1 1/2 cup all-purpose flour
• 2 tablespoons paprika
• 1/2 teaspoon salt
• 1 egg
• 1 cup half-and-half
• 1/2 cup clarified butter
• 1 1/2 pound fresh, skinned lake perch

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
This recipe from CDKitchen for Caucus Club`s Sauteed Lake Perch serves/makes 4

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Pepper-Crusted Lake Perch in Red Wine SauceHere’s a great example of a fish dish that begs for a red wine to accompany it. If you’re an inland resident who loves to fish, this dish is especially flavorful made with “today’s catch!” If you prefer, you can use less pepper than I do.Makes 6 servings2 tablespoons coarsely ground mixed peppercorns (black, green, pink)
3/8 cup fine dry breadcrumbs
3/4 teaspoon sea salt
6 5-ounce lake perch fillets
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons unsalted butter

1. In a pie plate or a low-sided bowl mix the peppercorns with the breadcrumbs and sea salt. Just before you are ready to start the cooking, coat both sides of each fillet with the mixture. (If you do this too far in advance, the coating may become soggy and pick up too much oil.)
2. Warm a sauté pan over low heat. Put in the oil and butter and raise the heat to medium-high, until the butter is melted. When you put the fish fillets in the pan, you should hear a searing noise. (In other words, you want the oil to be hot enough!) Sauté the fish for 2 to 3 minutes on each side.
3. After cooking the fish, remove it from the pan and keep warm on a covered platter.

Sauce:

• 2 tablespoons unsalted butter
• 3/8 cup finely chopped shallots
• 3 cups dry red wine
• 2 large cloves garlic, peeled and crushed
• 3 large sprigs fresh thyme (or 1 1/2 teaspoons dried thyme)
• 1 1/2 teaspoons Dijon mustard
• Freshly ground pepper
• Sea salt to taste

1. Add 2 tablespoons butter and all the shallots to the hot pan. Sauté the shallots over medium heat for about 3 minutes, then pour in the red wine. Add the garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from the heat and stir in the mustard. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.
2. To serve, arrange the fish on hot plates. Strain the sauce through a fine sieve, pressing down on the onion to extract as much flavor as possible.

Ladle some sauce over the fish and serve at once.Wine Tip: St. Supéry’s 2001 Syrah would be ideal with this fish. It’s their first vintage of this yummy wine -- available only at the winery or in their on-line store. Aromas of blackberry and raspberry are framed by toasty coffee-scented oak, while mulberry, cranberry and black cherries linger on your palate. (www.stsupery.com)This recipe from www.chef2chef.net

• 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 Spice Hunter Fish Seasoning
  

Combine milk and egg. Mix flour and salt. Dip fish into egg mixture, then coat with flour mixture. 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. Transfer fish to serving platter. Spoon mushroom/almond mixture over fish.
Yields 6 servings. This recipe from www.freshfish4u.com