PERCHED OUT

Getting tired of the same old breading on perch.  Same old yellow corn meal, cajun this, cajun that, store bought mixes, etc.  Anyone have any new or unique coatings I can try on my perch and walleye? Thanks

maui dolphin family , like eating
your pet.
 real fish for best eating get grouper

Kentucky Kernel Season Flour. Worth the try...WF

Haha dolphins are mammals.

william h

no-time

maui dolphin family , like eating
your pet.
real fish for best eating get grouper

You don't know a mammal from a fish?

not surprising on this site

What the he11 is a Maui ????
 
 
The mahi-mahi or common dolphinfish[2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide. Also known widely as dorado, it is one of only two members of theCoryphaenidae family, the other being the pompano dolphinfish.
Being referred to as a "dolphin"[3][4] causes it to be confused with the more widely known marine mammals called dolphins.
The name mahi-mahi means very strong in Hawaiian .. In other languages the fish is known as dorade coryphène, lampuga, lampuka, lampuki, rakingo, calitos, or maverikos.
Purely coincidentally, but confusingly, the word mahi means fish in Persian.
 

# 1 coating I use "Cheese It's "! Grind them up either course or fine right out of the box. Dip in egg wash toss in hot oil.................easy and the Walleye won't last !

Alternate to frying...
 
I use this one on flounder, perch, walleye, whatever:
Hope you like mushrooms.
 
Pre-heat oven to 375.
Qt. of mushrooms (I like baby portabellas for this but you can use what you like) - remove the stems.
Small onion
Couple cloves of garlic
stick of butter
tablespoon of olive oil
tablespoon of fresh, flat leaf parsley, finely chopped (or tsp of dry)
1 lb or so of clean, deboned, dry fillets of your choice
1/2 tsp. of cayenne pepper (more or less depending on your heat tolerance)
sea salt and fresh cracked black pepper to taste.
Approx. 1/2 to 3/4 cup of homemade breadcrumbs (or 4C Italian seasoned bread crumbs)
 
-Heat up 2/3 stick of butter and olive oil in a skillet on med. low heat
-finely dice onion and garlic and add to the oil/butter
-as that is cooking, finely dice the mushrooms and add them to the onions/garlic after 4-5 mins.
-cook mushrooms until tender and add salt, pepper, hot pepper to mixture as it cooks
-remove from heat and slowly add breadcrumbs to mixture.  add just enough so that it soaks up the liquids and makes a "loose" paste that you can pat on top of the fish and it will barely hold together.
 
-In a 8" x 8" or 9" x 9" glass baking dish, rub some of the remaining stick of butter on the sides and bottom and lay in your fish.  Fold in tail portions so you can make the fillet thickness about the same everywhere for even cooking.
-lightly salt/pepper the tops of the fillets, slice up the remaining butter and put it on top of the fillets and then spoon on the mushroom mix and spread evenly and pat it down.  You should have a 1/4" to 1/2" thick layer over the entire top.  
-place the uncovered fish in the oven for 5-8 min. (depending on how thick the fillets are).
 
I like to finish it off with a min. or two, on the second rack of the oven with the broiler on (electric oven) to crisp up the top of the mushroom mix a little.
 
Fish should just barely start to flake.  Don't overcook or it will dry out.
 
We eat it plain like that most of the time but sometimes I will make up a white wine/butter/garlic reduction to spoon over it if I am feeling "fancy."
 
Made 5 lbs of this in 2 large baking dishes for one of the 7 fishes for Christmas Eve one year at the inlaws and it wasn't enough.  Guess it was much better than the pickled herring and salted cod that was typically served.
 
 
 
 
 

Yellow Perch steams nicely too.
 
Add a bit of lemon juice, dill, kiss of salt, and a very light sprinkle of garlic powder and mmmm-mm!
 
By the way...I'd actually like to try a dolphin steak someday.
Yes, I mean Flipper's cousin. I imagine it would taste like fishy beef.

CAPTAIN HOOK

# 1 coating I use "Cheese It's "! Grind them up either course or fine right out of the box. Dip in egg wash toss in hot oil.................easy and the Walleye won't last !

Cpt.  those have my mouth watering, and I finished lunch about an hour ago...  Ground up Cheeze Its are one of my personal favorites.  Also a fan of saltines ground up the same way.  Corn flakes are good too.  Usually spice up the saltines or coat the fish with a dry rub before the egg or milk bath.  All make for some really crispy fish, if you don't grind up too much.  The last time that I made, I put in the food processor for too long, and wasn't very crispy.

Yes you can, PT. On a small fillet like a trout or perch, once is enough. On a cat or walleye, do twice...WF...Almost no mess, other then a pan.

JERK FISH TACOS! *drool*

World Famous

I'm not real smart, Slab. After i'm done, I usually think of something I forgot....WF....like an afterthought....See I do it all the time

That's not true. In all of the time that I've been on this board I have never known you to write anything unintelligent. You're a smart guy and a nice guy. I was just curious if there was more to it than met the eye. As far as having afterthoughts, that doesn't mean you're not smart. In fact, it indicates the opposite. Your mind never stops running!

HAHAHAHA

this is what i started with

http://www.simplyrecipes.com/recipes/mango_salsa/

i've made a few changes to it but like the mango with red peppers and onion. it sounds sort of funky but it tastes great.