Here's a tip !

• When cooking either Queensland Jade Perch or Queensland Silver Perch, it is important not to UNDER cook. You often hear the comment "don't over cook fish as it will dry out too much." With perch, it is the opposite. Undercooked perch will be too sloppy. It needs to be well cooked to bring out the best in it's texture. There is plenty of moisture in sweet water perch. 
• Perch are very high in omega-3 oils. Much of this oil is to be found in the fat. Each fillet usually has a strip of fat along each side. If you find the flavour of the fat a bit strong, simply trim the strips of fat from the sides of the  fillet. It will cut away easily or it can be pulled away with your fingers. Some people consider the fat a delicacy and fry the fat separately. Some people even purchase omega-3 capsules from health stores, these strips of fat are extremely high in omega-3s
• Trimmed perch fillets should not have any strong flavor. If it has a weedy or muddy taste, the fish have not been properly finished by the grower. You should not purchase from this grower if the problem persists. Perch have a delightfully delicate flavour, with a melt in the mouth texture. Perch are rich in healthy omega-3's.
• Click here for pictures and more information about Silver Perch eating qualities.

Golden Fried Potato Coated Fish and Chips  Lynn Marriage

Especially for people with Gluten Problems 

Batter

2 Potatoes (grated)

2 Eggs

Salt to taste

Plain flour to thicken batter  (Best with Gluten Free Flour

Mix all together 

Fish

6 Fillets of Fish

Plain Flout to coat Fillets 

Method

Grate Potatoes add egg and salt and mix to batter using the Plain Flour.

Coat Fish Fillets with Plain Flour and then with Batter mixture.

Deep Fry until golden Brown.

Serve with Lemon and Chips. 

SILVER PERCH SOUP WITH CANNELLINI AND PISTOU

INGREDIENTS

1. 100g (½cup ) dried cannellini beans, soak in water overnight.                                                                       (You can use tinned cannellini beans).

2.  1 small onion (pickling size), quartered.

3.  35 ml olive oil.

4.  1 small leek or ½ large leek.

5.  1 clove garlic.

6.  4 small vine ripened tomatoes, peeled, seeded and chopped.

7.     75 ml dry white wine.

8.     750 ml chicken or fish stock.

9.     75 g young green beans, halved.

10.     2 fillets silver perch. (about 150g each), skinned and     chopped into 3 cm pieces.

PISTOU:

1.                         3 cloves garlic, chopped

2.                         1 cup firmly packed basil leaves

3.                         40g (½ cup) grated parmesan

4.                         1/3 cup olive oil.

5.                         Season to taste

6.                         50g pine nuts

(you may purchase a basil pesto from the supermarket, instead of making Pistou to drizzle on the finished soup).

 METHOD:

Add drained cannellini, onion and bay leaf to a medium saucepan (if using canned Cannellini add at the end) of boiling water and simmer over medium heat for 30 minutes or until just tender. Drain and discard onion and bay leaf.

FOR PISTOU: 

Combine garlic, basil and parmesan and pine nuts in a food processor and process until will combined ( or pound in a mortar and pestle). Add olive oil in a thin steady stream until smooth, then season to taste. Heat olive oil in a large saucepan and cook leek over low heat until soft, add Garlic, tomato and wine and cook over high heat until tomato is reduced to a pulp. Add stock and simmer until tomato is reduced by a quarter, then season to taste. Add cannellini and green beans and simmer for 5 minutes, then add fish and simmer until cooked, ladle soup into four soup bowls and drizzle with pistou. Serve with good French Bread, if desired.

                         SERVES 2

Island of Spetsai Silver Perch

INGREDIENTS

750 gm                         Silver Perch Fillets

Lemon juiced

1 ½ cups                      Extra virgin olive oil

4 tablespoons                 Tomato Puree

3 tablespoons             Chopped parsley

Cloves garlic chopped finely

About 2 cups                Breadcrumbs

 METHOD:

Rub fish with lemon juice and salt and let stand in fridge for ½ hr

In a bowl mix the oil, tomato puree, parsley, garlic, lemon juice and juices from fish

Place fish on bottom of baking tray – one fillet deep

Spread over the oil mix

Cover with a thick layer of breadcrumbs so that no fish is showing

Bake in pre heated oven at 180o  for about 30 mins until sauce is absorbed and fish is cooked.

Carefully divide onto individual warmed plates with a spatula.  No garnish is needed. Serve with crusty Greek bread and a Greek salad for a superb luncheon.

SERVES 4

1. Filleted fish
2. Traditional mayonnaise (I use Praise or Kraft)
3. Coleslaw dressing (I also use Praise or Kraft)
4. Freshly made breadcrumbs
5. Fresh tomatoes sliced
6. Parmesan cheese optional

SILVER PERCH MEUNIERE

INGREDIENTS

1.    2 fillets of silver perch

2.    2 tablespoons butter

3.    2 tablespoons plain flour

4.   ¼ cup white wine

5.   1 dash lemon juice

6.   chopped parsley

7.   salt and pepper

 METHOD

Fillet silver perch.  Melt butter in fry pan, dust fish in plain flour, salt and pepper.  Fry for 2 minutes both sides.  Deglaze with white wine add lemon juice and chopped parsley just before you serve stir in butter.

The above picture is NOT this recipe. 

 FROM Timothy Fletcher

Macadamia Nut crusted Silver perch on Pineapple & Cucumber Salsa

INGREDIENTS

1. 80g Silver perch fillet

2. 30g Toasted & crushed macadamia  nuts

3. 1 table spoon seeded mustard

4. 10g melted butter

5. 10g fresh breadcrumbs

6. 15g diced pineapple

7. 15g diced deseeded cucumber

8. 5g diced capsicum

9. 5g diced red onion

10. 5g chopped parsley

11. 5 mls olive oil

12. 5 mls balsamic vinegar

13. 1 lemon wedge

METHOD
Mix pineapple, cucumber
capsicum, onion, parsley, oil & vinegar.
seal off perch in a little flour, butter & oil.
After it is half cooked top with macadamia crust mix.
Place under grill till golden brown.
To serve place fish a top of salsa mix with a wedge of lemon

Recipe provided by,  Paddy's Cafe  the Cathedral Centre123 Neil St Toowoomba Queensland 4350
www.cathedralcentre.com.au                                

   Phone 0746371571 Fax 0746371575

Sesame and Herb Fried Silver Perch on an Orange Salad with Saffron Mayo

 By Tim Fletcher

INGREDIENTS    

1. 150g Filleted Silver Perch

2. 10g Sesame Seeds

3. 10gFresh Mixed Herbs

4. 20g Breadcrumbs

5. 20mls Egg Wash

6. 10g Plain Flour

7. ½ Orange Segmented

8. ¼ Red Onion Sliced

9. 2 ½ Cherry Tomatoes

10. Continental Cucumber Sliced

11. Balsamic Vinaigrette

12. 20g Mixed Lettuce

13. A pinch of Saffron threads

14. 20mls Homemade Mayo

15. 1 cup of good frying oil

 METHOD                                                            

1. Place Silver perch fillets in flour, then egg wash, then crumbing mix.

2. Arrange salad by placing lettuce, onion, cherry tomatoes and orange segments to centre of plate. Drizzle with balsamic dressing.

3. Fry fish in oil till golden brown.

4. Arrange on salad, drizzle with saffron mayo garnish with lime wedge and serve.

Recipe provided by,  Paddy's Cafe  the Cathedral Centre123 Neil St Toowoomba Queensland 4350
www.cathedralcentre.com.au                                

   Phone 0746371571 Fax 0746371575