This Months Recipes:

Small Fried Perch   Perch Fillets

Lemon Fried Perch    Baked Perch Fillets

Fried Green Tomatoes

Here's another way to make your Wild Game taste GREAT!

   Almost all of the recipes that I have been trying lately, have come from one excellent book. Perch, is one of my favorite fish to catch. Those nice cool evenings when the perch are running, people lined up on the side of the pond, lawn chairs set out, coolers resting nearby with refreshments already for whomever happens to stop by for a chat, is a time honored ritual. Year after year the same folks are there. And if one is missing, the inquiries of their whereabouts goes all the way down the line. You may have forgotten your loved ones birthdays or anniversaries, but you never forget when the perch will be running.

Small Fried Perch

   Scale the perch (outside, please), and then clean them thoroughly inside and out. Dry them off after running clear water over them to remove all scales and innards. Now put the perch in a large bowl and cover them with the milk. Soak them for at least 10 minutes. Drain them. Roll the perch in the flour and fry in the hot olive oil for at least 4 to 5 minutes. Turn them at least once. Place them on paper towels to drain. Fry a little parsley, and place on the side of the plate with the perch. You can serve lemon if you like. This is oh, so good.

Perch Fillets

       Whip the 1 1/2 sticks of butter till soft and fluffy. Sauté the shallots till they are very limp. Combine the shallots, whipped butter, tarragon, Worcestershire, salt and pepper and mix well. Take some plastic wrap and mound the butter mixture into the middle and wrap up as if in a cylinder. Freeze for at least 24 hours. Bring to room temperature before using. Dust the perch with flour and saute in hot, sweet butter. After removing from the fry pan, cut pats of the butter mixture and place on top of the fillets. Delicious!!!!!

 Lemon Fried Perch

   Combine the flour, lemon zest, salt, pepper . Now stir in the 1 cup of cold water and refrigerate for at least 30 minutes. In a deep skillet or deep fat fryer, heat the oil, ( at least 1 1/2 to 3 inches deep) to 375 degrees. Coat fish fillets with flour, then dip in the chilled batter. Fry only a few pieces at a time, turning occasionally, until they are light golden brown. Drain on paper towels, keep warm till remaining fish is cooked. You can use this recipe for any nice white meat fish. This works well with pan fish also.

Baked Perch Fillets

        Preheat oven to 400 degrees. Butter a large baking dish, big enough to handle 1 lb of fillets, laid out in a single layer. Season with salt and pepper, then drizzle lemon juice over the top. Sprinkle with the ground coriander, then cover with the thinly sliced sweet onions and cilantro leaves. Combine the juice and vermouth and pour it over the top. If you want a real intense flavor and cannot find tangerine juice, try using frozen orange concentrate (undiluted). This is such a nice, light dish with no added fats.

A very good accompaniment to most of these fish dishes is a favorite of mine.

Fried Green Tomatoes

     In a small mixing bowl, combine flour, salt, pepper and basil. Cut a thin layer off top and bottom of tomatoes, and discard. Slice tomatoes into 1/4 inch slices. Put enough bacon fat into frying pan to cover bottom. Preheat to med. high. Dip each tomato into the flour to coat top and bottom sides. Fry until golden brown, about 5 minutes on each side. Drain on paper towels. Keep warm in the oven or serve at once. Add more bacon fat if it starts to get low. Some people may want to use olive oil, but I prefer the taste of the bacon drippings. So until, next month take care.

Well, I hope this has helped somewhat in cooking all that God has given us the chance to harvest in our quest for wild game. If I can answer any questions or if you have any requests, please let the paper know, or email me and I will do my best to help. (Liz Wiesemann is a member of the New England Outdoor Writers Association. She writes for 2 outdoor publications and a half a dozen web sites. She is part owner of ChaMaCha Lodge which is part of Pleasant Mtn. Guide Service based in Denmark, Maine. The web site is www.mainelodges.com and her email address is pmgspmt@landmarknet.net.

Here's another way to make your Wild Game taste GREAT!

 

View a list of all recipes here!

Liz Wiesemann  (Aiming and Angling Recipes) 
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine.  Member of the New England Outdoor Writers Assoc., also columnist for the Northwoods Sporting Journal, and other sites.

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