Fishing Forum

TDT wasn't the only one who mentioned they would like the Coconut Perch recipe I use for small perch fillets. Here it is for all to enjoy. I like to use the fillets from perch that are 7-9 inches for this recipe. It will work with bluegill and other panfish but I think perch makes the best tasting finger food.
[font "Times New Roman"]
[/font]
[center][font "Calibri"]TopH2O’s Coconut Perch[/font][font "Times New Roman"]
[/font][/center]
[font "Calibri"]This way of preparing perch is a favorite in our family. It’s a great way to use the smaller perch fillets.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Plan on 6 to 8 pieces of Coconut Perch, depending on the fillet size, for each person if this is the main course. A green salad and a rice dish make for a great dinner option.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Rinse the perch fillets in cold water and leave them wet.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Place a few fillets in a gallon plastic bag of seasoned flour mixture (garlic salt, lemon pepper to taste)[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Shake the damp fillets to coat with the seasoned flour mixture and place them on a plate until you’ve coated all the fillets.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Dip each fillet piece in an egg wash consisting of ½ cup of milk and 2 eggs well beaten.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Immediately coat the fillets with the coconut/bread crumb mixture (Japanese “Panko” style bread crumbs mixed one part shredded coconut to three parts Panko bread crumbs).[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Fry the fillets in hot (375 degree )oil until golden brown on both sides. They will cook quickly and it only takes about 2 minutes for each side.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]Remove from the oil and place on a paper towel to drain.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]I like to serve the perch with some Orange Marmalade with a dash of Tabasco sauce mixed in.[/font][font "Times New Roman"]
[/font]
[font "Calibri"]ENJOY![/font][font "Calibri"]
[/font]
[font "Calibri"]Mike[/font]
[font "Calibri"]Note to the Mods.. If this isn't the right place for the recipe to post, go ahead and move it to the appropriate location.[/font]
[font "Times New Roman"]
[/font]
[signature]

Thanks for sharing your recipe! Now I just need to launch my boat and catch them critters.
[signature]

Thanks for posting that up. Luckily you didn't post any pics or I might have tried to taste the computer screen. Can't wait to try it out.
[signature]

This recipe is a good one. It's EXACTLY the one I've used for years( I thought I invented it, but I should know better, ha ha). I the only twist that I put on it now is instead of frying it and giving my house a fried smell, I bake the fillets at 425 for 10-20 minutes depending on the thickness. Makes my wife happier for that. It's worked for every type of fish I've tried.

I've recently started cutting my panfish fillets, from time to time, into skinny strips 1/2"x1/2" and cooking them this way and when cooled off, rolling them into the middle of sushi rolls before topping them with raw fish. Good stuff.
[signature]