Golden Puff Of Perch Recipes

GOLDEN PUFFS

Steps:

• mix all dry ingredients together.
• add cooking oil, milk and egg, mix well.
• drop by tsp fulls into hot oil (375 degrees F). (too much dough and it will not cook all the way through).
• fry about 3 minutes or until golden brown. Roll them over as needed to insure even cooking and browning.
• drain on paper towel, sprinkle with cinnamon and/or powdered sugar.

LAKE ERIE PERCH

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!

PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

PERCH FILLETS

Steps:

• Mix flour, paprika, and salt together and set aside.
• In a small bowl, blend the egg and the milk.
• Heat butter in a large frying pan.
• Dip perch fillets in egg wash first and then into the flour mixture.
• Carefully place them into the hot butter in the frying pan and brown on both sides.
• Remove from the butter and drain on a paper towel to absorb excess butter.
• Serve immediately.

FRIED PERCH

Steps:

• Heat skillet fryer with hot oil.
• Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
• Coat filets with batter.
• Deep fry til golden brown. Approx 3 minutes per side.

GOLDEN PUFF

Steps:

• Spray with oil a 12x8-inch baking dish.
• Cover bottom of dish with a layer of soda crackers.
• Add cheese slices.
• Top with remaining crackers.
• Beat together eggs, milk, mustard and pepper.
• Pour on top of crackers.
• Cover.
• Set dish is refrigerator overnight.
• Sprinkle with paprika.
• If your mixture is not completely covered add more milk.
• Bake in a preheated oven 375° 45 minutes.

GOLDEN PUFFS

Steps:

• Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
• Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
• Add 1/4 cup oil, milk and egg; beat until smooth.
• Drop batter by teaspoonfuls into hot oil.
• Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
• Mix 1/2 cup sugar and the1 teaspoon cinnamon.
• Roll warm puffs in sugar-cinnamon mixture.

GOLDEN CORN PUFF

Steps:

• In a skillet, saute corn and tomato in 1 tablespoon butter until tomato is heated through; set aside. In a large saucepan, melt the remaining butter; stir in flour, salt, pepper and cayenne until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese and the reserved corn mixture. , In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot corn mixture; return all to the pan. Cool to room temperature. , In another bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until thermometer reads 160° and top is golden brown. Let stand for 5 minutes before serving.

POACHED PERCH FILLETS (FILETS DE PERCHE)

Steps:

• To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
• Bring to a boil over high heat.
• Turn heat to medium low and simmer for 30 minutes.
• Rinse fish fillets under cold water and pat dry with paper towels.
• Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
• Cover and allow to simmer over medium heat for 15 minutes.
• Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
• Keep platter of fish in a warm oven until ready to serve.
• Pour liquid from the pan through a fine sieve and reserve clear stock only.
• Place butter in a medium-sized pan over medium-high heat.
• Add white parts of leek and saute, stirring constantly until leeks are golden.
• Add flour and stir until flour is light brown.
• Add 1 cup of reserved fish stock, dill weed, and pepper.
• Stir to blend well.
• Remove from heat, add sour cream, and blend.
• Pour sauce over fish fillets.
• Optional: Sprinkle with chopped tomato pieces.