Lake Erie Perch Chowder Recipes

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SAUTEED LAKE PERCH

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 7



Sauteed Lake Perch image

Steps:

  • 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 was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1 1/2 cups 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 pounds fresh, skinned lake perch

LAKE ERIE PERCH

This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy

Provided by Timothy H.

Categories     Perch

Time 19m

Yield 15 medium perch filets, 4 serving(s)

Number Of Ingredients 4



Lake Erie Perch image

Steps:

  • Rinse and pat dry perch.
  • Place on paper towel.
  • Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter).
  • Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch.
  • Deep fry until golden brown.;.
  • Enjoy and have a Bud!

Nutrition Facts : Calories 2532.5, Fat 220.2, SaturatedFat 37.4, Cholesterol 409.3, Sodium 297.3, Carbohydrate 15.2, Protein 90

4 lbs lake erie perch
4 cups drakes batter frying mix
6 (12 ounce) cans Budweiser beer
1 quart peanut oil

PANFISH CHOWDER

With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13



Panfish Chowder image

Steps:

  • In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 324mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream

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