09-20-2011, 02:05 PM
Bit of followup. After a long fillet session - nice chunks of boneless skinless tender perch meat.
Spread on a pan, and sprinkled with:
salt
black pepper
lemon pepper
bit of Cajun seasoning
garlic
onion flakes
then drizzled with Extra Virgin Olive Oil, let sit for 30 mins after squishing around in a plastic bag.
Seasoned Fillets:
[inline Np1.SeasonedNSprinkled.jpg]
Rolled in Cornmeal
[inline Np2.RolledInCornmeal.jpg]
then lightly baked at 350 in a Pyrex baking tray lightly coated with Olive Oil and Butter.
Then squirted with lemon juice, and served.
[inline Np3.LightlyBaked.jpg]
Didn't take a shot of em plated up. But served with White rice and mixed veggies. My daughter went back for thirds!
I split the batch of fillets in half, so thinking to try a beer-batter-fry on the other set.
I do enjoy them Yellow Perch!
Spread on a pan, and sprinkled with:
salt
black pepper
lemon pepper
bit of Cajun seasoning
garlic
onion flakes
then drizzled with Extra Virgin Olive Oil, let sit for 30 mins after squishing around in a plastic bag.
Seasoned Fillets:
[inline Np1.SeasonedNSprinkled.jpg]
Rolled in Cornmeal
[inline Np2.RolledInCornmeal.jpg]
then lightly baked at 350 in a Pyrex baking tray lightly coated with Olive Oil and Butter.
Then squirted with lemon juice, and served.
[inline Np3.LightlyBaked.jpg]
Didn't take a shot of em plated up. But served with White rice and mixed veggies. My daughter went back for thirds!
I split the batch of fillets in half, so thinking to try a beer-batter-fry on the other set.
I do enjoy them Yellow Perch!