Quoting John Mccoy to Michael Loo <=-

broiled pike-perch for dinner

European pike-perch is also called Zander and it is a close relative
to Walleye (which is called pickerel in western and northern
Canada). They are both large perch and not pike or pickerel they and
taste very similar to each other.

(And the true chain pickerel is in fact a member of the pike
family. Regional fish names can be tricky.)

Butter perch is great, though dealing with the bones can be a pain depending on the variety.

What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker-Coated Fried Perch
Categories: Fish, Batter, Eggs, Dairy
Yield: 2 Servings

2 Eggs
1/2 c Milk
2 c Butter flavored
-cracker crumbs
1/2 ts Garlic salt
1/4 ts Dried oregano
1/4 ts Dried tarragon
1/4 ts Pepper
1 lb Lake perch fillets
Cooking oil

In a shallow bowl, beat eggs and milk. In another shallow bowl,
combine cracker crumbs, garlic salt, oregano, tarragon and pepper.
Cut perch into serving-size pieces; dip in egg mixture, then coat
with crumbs. Heat oil in a skillet over medium heat. Fry fish for
several minutes on each side or until it flakes easily with a fork.

Yield: 4 servings. (No, just 2 servings! - JW)

NOTES: "Your favorite fisherman would be proud to find his catch
fried with this golden coating. 'I've gotten raves each time I've
made this fish,' says Dennis Dornfeldt of Sheboygan, Wisconsin."

Recipe by: Taste of Home, June/July, 1997
Posted to MC-Recipe by N Gavlak

MMMMM

Cheers

Jim


... More Canadians are killed by moose than terrorists.

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On 06/07/18, JIM WELLER said the following...

What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?

The latter. I don't exactly have a recipe but what I do is heat butter in a
pan until bubbling and slightly browned, then fry in the toasted butter. Once the perch is done I'll empty the pan of the toasted butter and make a batch of butter sauce to spoon over the fish with lemon juice, salt+pepper, maybe some chili sauce and a chopped green like parsley or green onion.

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Quoting John Mccoy to Jim Weller <=-

What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?

The latter.

I kind of thought so.

I don't exactly have a recipe but what I do is heat butter
in a pan until bubbling and slightly browned, then fry in the toasted butter. Once the perch is done I'll empty the pan of the toasted butter and make a batch of butter sauce to spoon over the fish with lemon
juice, salt+pepper, maybe some chili sauce and a chopped green like parsley or green onion.

That's an excellent way to prepare almost any white fleshed fish. I
recently did something similar with some supermarket fish called
"blue cod".

(The ice is gone in Yellowknife Bay but not the big lake yet so my
favourite fishermen are all docked. The ice is too thick for their
boats to go through, but too rotten to walk or snowmobile on safely.
I probably will be able to buy fresh fish again in a couple of
weeks).

From my brief online research, blue cod can either be a New Zealand
sandperch (no relation to either cod or the kind of perches you and
I are familiar with) or another market name for sablefish which is
also called black cod but isn't really a cod either. Local names are
confusing and market names are sneaky. I suspect I was eating
sablefish.

In any event they were mild tasting, white, soft (as in mushy as
opposed to delicate), flaky fillets and being previously frozen
exude enough liquid in the frying pan to make chowder with the nest
day. Not very exciting. I can't wait to start buying local, very
fresh whitefish again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instead of Frying Fish
Categories: Fish, Cheese, Dairy
Yield: 2 servings

1 lb Walleye, perch or pike
Fillets
1/4 c Milk
1 c Potato chips; crushed
1/4 c Parmesan cheese; grated
1/4 ts Dried thyme
1 tb Dry bread crumbs
2 tb Butter or margarine;
Melted

Cut fish, if large, into serving-size pieces. Place milk in a
shallow bowl. In another shallow bowl, combine potato chips,
Parmesan cheese and thyme. Dip fish in milk, then coat with the
potato chip mixture. Sprinkle a greased 8" square baking dish with
bread crumbs. Place fish over crumbs; drizzle with butter. Bake,
uncovered at 500 for 12 minutes or until fish flakes easily with a
fork.

Recipe By: Taste of Home April-May 1997

From: Jeff Bacon

MMMMM

Cheers

Jim


... My support group for procrastinators hasn't met yet.

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On 06/10/18, JIM WELLER said the following...

also called black cod but isn't really a cod either. Local names are confusing and market names are sneaky. I suspect I was eating sablefish.

It almost makes you wish they were labeled by the scientific name.
The supermarkets here mostly behave and use the common name with the region listed in case of ambiguity. The local rainbow trout is nice grilled with
lemon & pepper on the barbecue.

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