23 fried perch Recipes

perch fillet, flour, cornmeal, light beer, salt, pepper, old bay seasoning, oil

perch fillets, milk, red fish seasoning (breading), vegetable oil, butter

eggs, milk, butter-flavored cracker crumbs, garlic salt, dried oregano, dried tarragon, pepper, lake perch fillets, vegetable oil

dry breadcrumbs, fish fillet (walleye, perch, roughy, haddock), milk, crushed potato chip, parmesan cheese, thyme, butter, melted

lake erie perch, drakes batter frying mix, budweiser beer, peanut oil

ocean perch, butter, garlic clove, minced, lemon pepper, italian herb seasoning, parmesan cheese, grated, cracker crumbs

ocean perch fillets or 1 lb other white fish fillet, water, to cover, egg, mayonnaise, worcestershire sauce, sweet pickle relish, parsley flakes, salt, pepper, onion powder, dry breadcrumbs, milk, eggs, water, breadcrumbs

thawed perch fillets or 1 lb cod fish fillet, flour, salt, black pepper, eggs, crushed pretzel, butter or oil

cornmeal, salt, pepper, frozen perch or 1 lb flounder fillets, thawed, vegetable oil

walleye , perch or pike fillets, milk, crushed potato chips, grated parmesan cheese, dried thyme, dry bread crumbs, butter, melted

pan-dressed freshwater perch (about 3 lb), salt, pepper, eggs, beaten, milk, cornmeal, vegetable oil, cocktail sauce or tartar sauce

lemon-lime soda, perch fillets, pancake mix, pepper, oil for frying

lake perch, qts. light cooking oil for frying, kosher salt, freshly ground black pepper, buttermilk, cornmeal

red snapper or 2 lbs perch fillets, oil, garlic, pressed, salt, parmesan cheese, dry breadcrumbs

eggs, king arthur unbleached all-purpose flour, cornmeal, salt, paprika, walleye , bluegill or perch fillets, canola oil

unsalted butter, crushed crackers (i use ritz), grated parmesan cheese (about 1-oz), dried basil, dried oregano, garlic powder, sole , scrod, perch or other mild-tasting fish fillets, lemon wedges

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.