Skip to main content

Baked-crisp Lake Perch


We’re big fans of lake perch ~ straight from Lake Michigan ~ mild tasting, bearing snowy white meat with no “fishy” odor like ocean perch. 

It’s on the cool side here, a good excuse for starting up the oven yesterday, and baking the fish instead of grilling.



Now, here’s why I like this recipe so much:  The breading surrounding the perch bakes into a crispy crunchy coating ~ it’s the same mouthwatering texture of fried fish, minus a plethora of fat and calories. 

Adjust the seasonings to your liking; add red pepper flakes if you prefer a little heat, or Parmesan cheese, if that’s what floats your boat.   And then simply bake for a mouth-watering meal.

I hope you try it and like it as much as we do!


Baked-crisp Lake Perch

Ingredients:

1½ pounds lake perch fillets
3 tablespoons butter, melted
2 tablespoons lemon juice
1½ cups panko bread crumbs
1 teaspoon dill weed
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon oregano
½ teaspoon salt
1 teaspoon seasoned pepper
Cooking spray

Method:

Preheat oven to 375 degrees.
Whisk butter and lemon juice in small bowl, brush on each fillet.
In a zip lock, combine remaining ingredients and coat fillets with mixture.
Coat a baking pan with cooking spray.
Arrange breaded fish on pan, skin side down.
Bake 12-15 minutes, until fish is crispy and flakes easily with a fork.
Serves 4


ENJOY!





Comments

  1. Pam, It's been a long time since we've had perch! They just aren't avaiable in the markets down here. The closest we can come are bluegill, brim, sunfish, etc., which are very good...but you have to catch them first! We would definitely add the heat to our breading mixture. Your finished product looks great! Take Care, Big Daddy Dave

    ReplyDelete
  2. How delicious! You are lucky to have such good fresh fish available.

    ReplyDelete
  3. This looks delicious! I've only had lake perch in restaurants but will have to look for some (short of going fishing) to make at home.

    Best,
    Bonnie

    ReplyDelete
  4. Dear Pam, The weather is cooling here too; for the moment...
    The fish looks delicious. Oven fried is great. Blessings dear. Catherine

    ReplyDelete
  5. You could have fooled me by its appearance Pam. It does look fried, but oh boy, baked is SO much better than fried any day of the week.
    Sam

    ReplyDelete
  6. I love that coating!Evn on chicken!
    looks great..my da used to come home with perch:)

    ReplyDelete
  7. You have outdone yourself here. One of the best looking plates of fish I have ever seen. Looks so crispy and GOOD.

    ReplyDelete
  8. Pam, I love perch. That recipe sounds delightful. Susan

    ReplyDelete
  9. Pam look amazing and delicious ! I love that coating!!

    ReplyDelete
  10. Damn delicious baked fish!!!
    tender and moist inside and crusted outside, superb

    ReplyDelete
  11. Hello, Pam! I can't imagine being able to get fresh fish from a lake just next door! What a lovely treat! I love that you've made this healthy baked version of 'fish and chips', if you like. I think I'd just keep my plain and serve it with a little fresh lemon. Lovely!

    ReplyDelete
  12. It looks really great! And it's bakes! Yummy!

    ReplyDelete
  13. We love lake perch too and I'll certainly try your recipe Pam! Thanks for sharing it! Roz

    ReplyDelete
  14. I remember perch fishing with my family off the piers on Lake Michigan in my home down. There is nothing like lake perch! Your coating looks so delicious and I'm sure it would taste wonderful on any mild fish filet.

    ReplyDelete
  15. We also get a lot of fresh, lake fish in Minnesota. This is perfect. I might just add Parmesan - it does float my boat!

    ReplyDelete
  16. I don't know if I've ever had perch.

    ReplyDelete

Post a Comment

________________________________

The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.
~ Mark Twain
_____________________

Hi
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!
Pam
_______________________________

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

Ingredients:
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
Method:
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 …









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

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

StatCounter

Total Pageviews