Great Sacandaga Native Fish Cookbook
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
Caucus Club`s Sauteed Lake Perch serves/makes 4
Lake Perch in Red Wine Sauce
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,
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
- 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.)
- 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.
- After cooking the fish, remove it from the pan and
keep warm on a covered platter.
- 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
- 1 1/2 teaspoons Dijon mustard
- Freshly ground pepper
- Sea salt to taste
- 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.
- 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
Fillet With Tomatoes and Onion
cooking studio. Goes well with
cous cous or rice.
by Oolala 15 min | 10 min prep | SERVES
- 4 red snapper fillets or perch fillets, skin on
- 1/2 cup fresh parsley, chopped
- 4 plum tomatoes, can use vine ripe, chopped
- 1 small onion, diced
- 2 ounces lemon juice
- salt, to taste
- 2 tablespoons olive oil
- canola oil, to coat baking dish
- Preheat oven to 325 degrees F.
- Coat a baking dish with canola oil thoroughly and add the fillets
skin side down.
- Pour the lemon juice over the fish and bake approximately 8
minutes or less, the fish will flake when touched with a fork when
- While the fillets bake, heat a medium saute pan over medium
heat and add the olive oil to it.
- Heat the oil and add the garlic and onions.
- Once the onions are translucent, add the tomatoes and parsley.
- Continue to saute for approximately 5 minutes over medium heat.
- Remove the fillets from the oven and serve with the tomatoes
and onions on top.
This recipe from www.recipezaar.com
Style Roasted Perch With Fennel, Tomatoes and Wine
roasted fish and vegetable dish
that is very popular in the South
of France, especially Provence.
I have listed Perch as the fish
to use in this recipe, but Bream,
John Dory, Halibut or Tilapia would
also work very well. An elegant
dinner dish, which needs very little
attention, making it the perfect
recipe for when you have company!
Serve alongside poached or steamed
seasonal vegetables, with wild
rice or a simple salad
by French Tart
- 1¼ hours | 15 min prep | SERVES
6 6 perch fillets
- 3 fennel bulbs, cut into quarters, reserving
the fennel fronds for a garnish
- 3 tomatoes, peeled and cut into quarters
- 3 shallots, peeled and finely chopped
- 1 red pepper, trimmed and cut into chunks
- 2 tablespoons dill
- 1 teaspoon coriander seeds
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 1 cup dry white wine, such as colombard
- 2 lemons, 1 sliced and 1 cut into wedges
- Pre-heat oven to 250C/495F/Gas 9.
- Grease an attractive oven to table roasting
dish or tray with a little of the olive oil.
About 12" x 9" in size.
- Wash and pat the fillets of perch dry
- set to one side.
- Place all the prepared vegetables, dill & coriander
seeds into the tray/dish and pour on the
remaining olive oil; mix well and season
with salt & pepper.
- Roast for 30 - 45 minutes on the top shelf,
until the vegetables are charred and nearly
- Remove the vegetables carefully from the
oven and turn the temperature down to 180C/375F/Gas
- Place the fillets of perch on top of the
- Pour the glass or cup of wine over the
top of the fish & gently cover the fish
fillets with some of the vegetables, so they
do not dry out during cooking.
- Sprinkle the fennel seeds over the top
and place 6 slices of lemon on top - to be
cooked with the fish and vegetables.
- Return the fish and vegetable dish to
the oven and cook for a further 15 - 20 minutes
or until the fish is cooked and opaque white
- Sprinkle some chopped fennel fronds on
top and serve with a wedge of lemon, seasonal
vegetables and wild rice.
This recipe from www.recipezaar.com
- 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
Great Sacandaga Lake has plenty
of perch, and rock bass! Nice size perch are found throughout
the lake, and the rock bass can be a problem at times,
but always fun for the kids! You do not have to be a
kid to enjoy catching and eating perch! Sometimes they’re
harder to locate than walleye, but run a real nice size.
I find May and then September/October the best time of
the year to catch good numbers of perch.
on Fish Cleaning