Help, perch recipes needed!

Any favorite recipes out there? Hints on oils, batter mixes, temps and fry times would be very appreciated. (filets have skins, but no scales).

Thanks-n-b safe

I like to dredge in milk or egg and bread with plain McCormick cracker crumbs. oil 350 or so only takes a couple of minutes till golden brown. Have done just plain cracker crumbs also and they were excellent.

For both walleye and perch we have been using "Youngs" batter. Last fish fry my wife mixed 1/2 YOUNGS with 1/2 Bass Pro shops Original "Spicey" fish batter (egg and milk dip first). We deep fry in peanut oil at 350. Batter is very light and makes some of the best tasting fillets I have ever had.
I also like to do fillets on the grill. Place in foil, smear with a coating of margerine or butter, onions, bacon and any type of your favorite spice. Wrap completely in the foil so you can turn on the grill. Usually about 5 mins per side. fillets will be moist and flaky when you open the foil. Quick and easy way to prep the fish.

Baha299

take wheat saltine crackers put in food processor garlic and lawrys season salt.make a powder mix keep going to fine crumbs. dredge in flour then egg then cracker crumbs. fry in cast iron skillet with pure lard or peanut oil fry till golden brown each side dont fry to hot or crumbs will burn salt and pepper to taste. have used olive oil for a lighter taste serve with fries and cole slaw. put cabbage and carrot in processor. add cut up tomato and a couple green onions then mix with hellmans 1 tsp sugar 2 tsp vinegar and salt to taste this i use for family friends its time consuming. for a big party i use drakes with flat beer fresh beer wont stick as well because of the carbonation

My family has always used shore lunch brand. They have a couple varieties. My dad just tried the one specifically for beer batter. He said it left a smoother texture on the fish. I generally use veggy oil with some bacon grease in it. Maybe an 8 to 1 ratio oil to bacon grease.

fIRST OF ALL go to bass pro or ganders or even miejers get the new plastic
fish ,chicken shaker, I use Itialin bread crumbs, put in bottom of shaker
dip your fish in beaten egg with a little milk mixed in , place filets on tray,
close lid, shake back and forth three times, you have perfect covered filets
just drop in 350 degree oil till they float, and your done, this shaker makes clean up simple, add any spices you want, shaker cost about 10 to 14.00,
each store has there own type, I only dip fish one time in egg. I also use peanut oil, get it when its on sale,get the 3 or 5 gallon models, last a long time.

We roll pretty simple. Crush one sleeve of Keebler white crackers and a half sleeve of Ritz into fine crumbs. Beat 2 eggs with milk to make a wash. Dip fillets in wash and coat both sides thoroughly with crumbs. Fry at 350 until fillets float. Serve with fresh lemon wedges and/or tartar made of Miracle whip, sweet relish and lemon zest.

Adults and kids both seem to love this recipe.

you have to try Fishermans all natural its a ready to use fish fry coating mix that comes in several flavors I prefer the cajun spice not too hot or spicy for me so I add a little more heat , it has a very fine grind to it so it goes on real lite, just lay your filets in it and coat evenly , heat your peanut oil to 350 cook till filets float to top, fries up golden brown ,also you can use as coating mix and spray a lite mist of olive oil or other lite oil and bake in oven either way its great ! I keep several cases of it at my auto repair shop for fish frys and my customers.

hey friends ...try FISHCRISP FROM YOUR GROCERY STORE ...its cheap ,easy and tasty.
just use veg oil heat to 180 in fryer ,i go higher than temp on the dial
roll fish around in the fishcrisp batter and drop in.
if you like a sause trust me ,dip fish in italiene dressing ..yummy

Identical to PCPerchhunter

I know there are many skeptics on this but ask yourself how many of you have actualy tried them yourself ?:rolleyes: see ! for well over 30 years I and many of my fishing buddy have tossed these to the gulls, smacked them on the side of the boat , used them for garden fertilizer etc. but after this past season of catching so many we decided to try to clean and deep fry a small sheephead, after cooking and eating all the walleye and perch, we started on this last fish in the cooler, I sharpened up the fillet knife like a scapel to disect this creature the despicable act:eek:. it began simple enough it was as easy to fillet as a walleye, and produced two perfectly good sized filets , no smell, no mud vain or alien creatures jumped out and attached to my face, after rolling in the same fry mix we used for the other fish "fishermans all natural" it fried up golden brown floated to the top , again no foul odors , there were no small bones to pick out , after all in attendance tasted this fish we all came to the same decision that all the stories out there are untrue . I know many will respond to this idea as herosy and vote to have me banned from the site like our dear departed WW. but before you do all I ask is a fish fry court to try my case :D

this may be my favorit but my wife dips the fish in eggs first then puts them in the shore lunch and follow the directions good luck. try it its great

Our clan decided that they like regular Shore Lunch and peanut oil, fillets dipped in egg first.

It's new and its easy. No egg, milk, flower needed. Just drop in wet and fry. Comes in Cajun (red) also. Yum Yum:)

Mikes recipe is great for sheephead. Have tried many different recipes for the sheeps. My personal favorite is to cut the fillet into 1/2 inch chunks and drop them into salted boiling water for a minute or so then drain and dip in hot butter. " Poor mans lobster"