Ingredients
1-2 lbs. Perch
2-3 eggs
1-2 Tbsp. milk
1 cup Panko bread crumbs
¾ - 1 cup shredded coconut (Sweetened or Unsweetened)
1 package Shore Lunch (Original seasoning mix) or AP flour
Salt & Pepper
2-3 Tbsp. quality frying oil (Canola, avocado, peanut, etc.)
Instructions
Bring fillets to room temperature 30 min. prior to cooking and pat dry.
Season the fillets with salt & pepper or use your favorite seafood spice.
Dust the pieces with flour or Shore Lunch (original flavor) shake off excess.
Dip the dusted fillets in the milk/egg wash and then press the fillets into a shallow bowl of Panko bread crumbs & shredded coconut - equal parts.
(Using more coconut sweetens the recipe)
In a fry pan with several Tbsp. of oil
Sauté the fillets over medium-high heat until each side is just a golden brown.
Place in a 375º F oven for approximately 5 minutes on a cookie sheet with parchment paper.
Serve the fillets over rice pilaf and top with golden raisins that have been sautéed in butter until the butter turns brownish. The French call this Raisin Sage Beurre Noisette or Brown Butter.
A nice vegetable like green beans, asparagus etc. really compliments this dish.
Enjoy!
Notes
You can prepare the Walleyes or Perch two ways using this recipe.
One is a dinner recipe, sautéed; the other option is deep frying or when just having perch chunks as hors d’oeuvres.
We prefer the fillets skinless
We use Panko breadcrumbs unlike regular bread crumbs as they are a lot drier, creating a crispier, less greasy result.
The Shore Lunch company has about 4-5 different kinds of breading mixes, some spicy, plain, etc. We prefer Original Recipe as a tasty substitute for plain flour.
When making this recipe using chunks of fish, cut the fillets into smallish bite size pieces for deep frying making sure your oil is hot. (350°-375°)
Serve the chunks in a basket with some dipping sauces like: honey mustard, tartar, pineapple, etc. but they are great just plain.
Capt. Ross Robertson has made his complete living chasing walleye as a full time professional angler for more than 20 years. Through the years he has worn many hats including time as a fishing guide, boat salesman, TV host, outdoor writer, product designer, tournament fisherman, speaker, radio host and podcaster to name a few.
Ross fishes ice-out to ice-up on the Great Lakes. He spends the majority of the year walleye fishing on Lake Erie’s Western and Central basins.
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