Skip to main content

Pan “Fried” Ocean Perch

It’s MAY 16, snowing like mad, and all of 33 degrees! We thought it was Spring last week, but we were mistaken!  The crabapple tree in the background is just starting to blossom.

This is why we don’t plant flowers, nor have pots of flowers on the deck, etc. until after Memorial weekend; although, new shrubs and bushes are supposed to be planted today.  We’ll see…

As for the ocean perch:  it’s also known as “redfish,” “rockfish,” or “redbream,” with its red skin and white flesh, and a hint of the saltwater it resides in. 

It’s closely related to haddock and is found in the North Atlantic Ocean near North America and Europe.  It’s small and has a somewhat delicate texture; usually not firm enough to grill.

I pan-fried the perch with a light breading in a small amount of oil, about 4 minutes per side. It cooked into a crispy golden hue that gave a crunch with every delicious bite!  It was mouthwatering good, easy and quick ~ it hit the spot!

Pan-fried Ocean Perch


1 pound ocean perch fillets

¼ cup each flour and cornmeal

2 tablespoons Parmesan cheese

1 teaspoon paprika

½ teaspoon basil

½ teaspoon seasoned pepper

2-3 tablespoons canola oil


Combine flour and cornmeal.

Blend in next 4 ingredients.

Dredge fish in flour mixture.

Heat enough oil to coat a non-stick skillet over medium heat.

Cook fish about 4 minutes each side, until it is cooked through and flakes easily.




  1. Weather this spring is crazy. It can be 90 degrees one day and 65 the next. But snow in May is going to far...LOL. We don't have perch here and I prepare filet of sole this way. Quick to fix and so delicious.

  2. What a great way to prepare fish. And about that is getting closer to winter you know. You might have a very short growing season. It's just not nice.

  3. Every bite does look delicious Pam..
    Oy that snow though.. tredpidations here..planted so much ..

  4. This perch sounds just perfect! Our temps were 30 degrees colder yesterday than on Wednesday! We have a chilly morning today, too. My husband calls this "blackberry winter."

  5. Pam, Love the snow! It was even cool to cold here last the mid-40's and tonight its supposed to bottom out in the low 40's. Strange spring indeed! Those ocean perch look great. Thanks for the recipe and instructions. We aren't very confident when it comes to cooking fish... Take Care, Big Daddy Dave

  6. I actually thought about you as I went to the grocery store this morning in, yet another, driving rain. The news said it was snowing north and west of the city!! When will this end????? Your perch looks like a good antidote to the weather. Have a great weekend with no inclement weather.


  7. oh no so sorry about the snow and this looks delicious

  8. Looks so nice and crispy. Sorry to hear about your weather. A couple of days ago it was 80 and all of a sudden we have several nights dropping down into the high thirties. No fair! What happened to spring...

  9. That is just crazy that it is snowing on May 16! We do not plant anything until after Memorial Day here, either. Sure hope your snow does not last long and it does not affect the fruit tree blossoms!

  10. Pan fried white fish is just hard to beat.

  11. Oh dear me.....Snow? Winter has been LONG there! I like my fish crisp and this piece looks Perfect!!! I'm now hungry for fish...
    Enjoy the weekend

  12. I brought all of my flats of newly purchased plants inside last night but we didn't have any precipitation or snow, thankfully! Hopefully, we'll be ready to plant soon, fingers crossed.

    Love the sound of the breading and the fish looks delicious!

  13. Hi Pam,
    Sometimes I wish we have snow over here!
    That is a delicious looking perch!
    Thanks for sharing!
    And keep warm!

  14. Your snow, goes with my Christmas
    music. Oh my gosh. It's too early/late for both.

    Happy Eating.


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews