Pan fish recipe

[CC Hurl]

Hi folks I was just wondering if anyone has a good pan fish recipe or knows were I could find some. I always deep fry but would like to try something else. Either a broil or bake would be nice. Thanks for your time.

[Leaky]

Here's a good one from the late, great Tony Dean:

Perch Florentine

Ingredients

10 perch fillets

One half cup shredded mozarella cheese

One cup of heavy whipping cream

One cup of chopped (fresh or frozen) cooked spinach

One cup of cooked shrimp

One quarter cup parmesan cheese

One cup seasoned flour

Preparation

Heat a small amount of olive oil in a non-stick pan. It’s hot enough when it just begins to smoke. Then dip the perch fillets into the seasoned flour. A light breading works the best. Brown them quickly, then drain the excess oil from the pan. Add the cream, and while it is reducing, layer the perch, spinach and shrimp in an oven-proof baking dish.

When the cream is reduced by half, pour it over the fish, top with the shredded mozerella and parmesan, then place it under the broiler until it turns slightly brown and the cheese is bubbly.

[reinhard1]

that would be a real treat for the family. thanks. good luck.

[Dark Cloud]

Deitz D posted a recipe many many moons ago, and I use it quite often. Not sure of the exact instructions as I almost never make anything the same twice.

Put the filets in a plastice bag or bowl and give them a squirt of ranch dressing(i use fat free). You dont need much, just enough to coat them a tad.

Now put them onto a sprayed or non stick baking vessel.

Then sprinkle some parm cheese on the filets.

Bake them in a hot oven or under the broiler till they flake apart. Hopefully they brown up a tad also.

Sometimes I add some "other" seasonings and or some panko breadcrumbs on top...

Simple, healthy, and real good!

[Deitz Dittrich]

Darkie, you have modded it some.. LOL..

Give this a try, everyone I have made it for goes ga-ga...

put a gob of mayo in your hands.. rub the fillets down. You want a thin coating, not a crazy thick coating. Put the fillets on a baking sheet and sprinkle with salt and pepper. Then cover with parmesean cheese, the real stuff, not the stuff in a can. Broil!.. cheese should melt and turn brown. Usually takes about 6-8 mins.. Larger fillets may take more time.

[CC Hurl]

Deitz, Tried your last night and it was good. Will do it again. Leaky I will be trying yours next. Thanks for the recipe's and if you have more feel free to share them. Nice to get away from the deep fryer all the time. Thanks again.

[Leaky]

The Tony Dean recipe is really good. I usually substitute fresh cooked asparagus for the spinach, especially this time of the year.

[Sportfish1850]

Here's one I love. Its a really rich soup. Great as an appetizer to a steak or add some home made bread and a second bowl for dinner all by itself. Freeze it and enjoy some on a cold day after a late fall pheasant hunt. Got this from Field and Stream magazine. I use sunfish in this most of the time but Crappie or Perch would work too. The sweetness from the corn cob stock really makes this work.

Pan Fish Chowder

Ingredients

4 large ears fresh corn

1 yellow onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

4 whole peppercorns

2 Tbsp. vegetable oil

1/4 lb. bacon, diced

2 russet potatoes, peeled and cut into 1⁄2-inch cubes

11/2 lb. panfish fillets, cut into 2-inch pieces

1/2 cup heavy cream

2 Tbsp. chopped fresh parsley

Salt and freshly ground pepper, to taste

Directions

1. MAKE THE CORN STOCK:

Remove the kernels from the corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stockpot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low, and simmer for 40 minutes. Strain through a colander into another pot. Toss out the solids.

2. MAKE THE CHOWDER:

In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, then shake the pot to incorporate it. (Don’t stir, lest you break up the fish.) Garnish with chopped parsley. Serves 4.

[Leaky]

Here's one I love. Its a really rich soup. Great as an appetizer to a steak or add some home made bread and a second bowl for dinner all by itself. Freeze it and enjoy some on a cold day after a late fall pheasant hunt. Got this from Field and Stream magazine. I use sunfish in this most of the time but Crappie or Perch would work too. The sweetness from the corn cob stock really makes this work.

Pan Fish Chowder

Ingredients

4 large ears fresh corn

1 yellow onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

4 whole peppercorns

2 Tbsp. vegetable oil

1/4 lb. bacon, diced

2 russet potatoes, peeled and cut into 1⁄2-inch cubes

11/2 lb. panfish fillets, cut into 2-inch pieces

1/2 cup heavy cream

2 Tbsp. chopped fresh parsley

Salt and freshly ground pepper, to taste

Directions

1. MAKE THE CORN STOCK:

Remove the kernels from the corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stockpot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low, and simmer for 40 minutes. Strain through a colander into another pot. Toss out the solids.

2. MAKE THE CHOWDER:

In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, then shake the pot to incorporate it. (Don’t stir, lest you break up the fish.) Garnish with chopped parsley. Serves 4.

Wish I would have seen this a month ago when the big sunfish were biting like crazy off the dock. Didn't freeze any - I like to eat them fresh, even if its a few meals in a row. But this looks like a perfect way for me to enjoy the ones I might end up freezing. Will be giving this a whirl. Looks like a chowder that could be topped with a handful of Chedder. Nice.

[Dark Cloud]

Darkie, you have modded it some.. LOL..

Some? Lol! I dont even remember the original useing mayo.

Try the fat free ranch sometime...

Hey, I bought a new vehicle the other day and traded in the fiance's car. And low and behold I found a package in the backseat with your name on it that I forgot about. Looks like you'll be getting christmas in July...

[Deitz Dittrich]

Woot Woot!!!!! Love X mas in july!

[BAIT956]

Here's a good one from the late, great Tony Dean:

Perch Florentine

Ingredients

10 perch fillets

One half cup shredded mozarella cheese

One cup of heavy whipping cream

One cup of chopped (fresh or frozen) cooked spinach

One cup of cooked shrimp

One quarter cup parmesan cheese

One cup seasoned flour

Preparation

Heat a small amount of olive oil in a non-stick pan. It’s hot enough when it just begins to smoke. Then dip the perch fillets into the seasoned flour. A light breading works the best. Brown them quickly, then drain the excess oil from the pan. Add the cream, and while it is reducing, layer the perch, spinach and shrimp in an oven-proof baking dish.

When the cream is reduced by half, pour it over the fish, top with the shredded mozerella and parmesan, then place it under the broiler until it turns slightly brown and the cheese is bubbly.

This is a great receipe. A couple of mods I have made over the years-- use a can of cream of mushroom soup instead of the cream, no waiting for it to reduce. Also, I use cauliflower (steamed) instead of the spinach.