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Baked Perch

Posted: January 10th, 2021, 8:19 pm
by Hognutz
Tried a new recipe tonight on some perch. Dipped in butter and pressed into seasoned Ritz crackers. (Oregano, basil, salt and garlic powder. Parmesan cheese optional). Then baked for 20 minutes at 350. Ran out of Ritz so finished off with panko crumbs. They did not brown like the Ritz!
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Re: Baked Perch

Posted: January 10th, 2021, 8:22 pm
by Hognutz
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Re: Baked Perch

Posted: January 10th, 2021, 8:24 pm
by ICDEDTURKES
Looks killer. Themselves some giant perch fillets

Re: Baked Perch

Posted: January 10th, 2021, 8:35 pm
by Hognutz
It really was good! Those were caught in Mn. We get some slabo's there! Very tasty!!

Re: Baked Perch

Posted: January 10th, 2021, 8:59 pm
by ICDEDTURKES
Hognutz wrote:
January 10th, 2021, 8:35 pm
It really was good! Those were caught in Mn. We get some slabo's there! Very tasty!!
Ones round here you can clean and eat like a smelt :LMAO:

Re: Baked Perch

Posted: January 10th, 2021, 9:17 pm
by Hognutz
I smell what you're stepping in!! You can read the paper through a fillet!

Re: Baked Perch

Posted: January 11th, 2021, 6:57 am
by Hobbes_mobile
Those look good! I really should start fishing for those here. We've got them in all the local lakes but one in particular can be especially good. I'd like to catch them through the ice but it needs to be really cold to have safe ice. It's not even close this winter.

Re: Baked Perch

Posted: January 11th, 2021, 7:22 am
by soiltester
Great job and good lookin' eats :thumbup:

Sure beats my growin' up days off Saginaw Bay when you had to "pick bones" when ya' ate em' :banghead:

Re: Baked Perch

Posted: January 11th, 2021, 3:03 pm
by redarrow
Got a recipe somewhere for Chipper Perch. Use crushed potato chips for breading. You mentioned Parmesan cheese which got me to thinking about crushed Cheezits like I use on turkey nuggets. HMMMMMM.

Re: Baked Perch

Posted: January 11th, 2021, 3:26 pm
by Hognutz
Why wouldn't it work.. I'm not a big cheese eater but I do like the original Cheez-it's. Actually I love them. I don't like the white ones at all. But those that do, it seems to me that the flavor would be great and you wouldn't have to worry about the cheese falling off!
I think that you're on to something here, Billie!!