Carrolle asked me if I could find some easy recipes for perch fish - her husband goes fishing and sometimes brings it home.
So - I suggested the easiest thing to do was to clean it and barbecue it. That would be good in the fine weather, but sometimes it rains...
It's not a fish you would normally be able to buy - it is a very tasty fish and cooks like trout, so any salmon or trout recipes you like or use would be equally fine to use for cooking perch.
Here's a simple way of cooking perch with a very easy parsley sauce. This method uses arrowroot or cornflour - just remember to take the pan off the heat before stirring in the thickening otherwise the sauce will go lumpy.
The parsley needs just a few seconds as the milk is coming to the boil - just enough to 'wilt' it.
Perch with Parsley Sauce
olive oil for frying
1 pint (300ml) milk
cornflour/arrowroot to thicken
handful fresh chopped parsley
salt and pepper to taste
Clean and gut the fish - then dip into boiling water for 1 minute - this will make it easy to scrape the scales away.
Scrape away the scales - this is a messy business, so use a damp tea towel to hold the fish and scrape with the back of knife downwards so that the majority of the scales fall onto the tea towel. You will find yourself picking up scales in the kitchen for days afterwards. I tend to take the fish outside and do it over a flower bed to avoid it.
Heat the oil in a frying pan and lower the fish into it.
Fry each side about 5 minutes, depending on the size of the fish - when they're 'flaky' they're done.
Meanwhile, heat the milk in a pan and make up the cornflour/arrowroot as per the instructions.
I mix cornflour with a little of the measured milk.
Add the parsley just prior to the milk coming to the boil.
Remove the milk from the heat and stir in the cornflour (if you don't it goes immediately lumpy)
Return the mixture to the heat and stir until thickened - taste and adjust seasoning.
Serve the perch with potatoes and vegetables with the sauce poured over.
There's a parsley sauce recipe here.
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By Liz Alderson, Mar 30, 2016
Perch is a 'fishermans' fish really, not something you'd normally buy in the shops. So, if you're lucky enough to have a 'fisher person' in your circle, then you only need simple cooking and this tasty parsley sauce will be perfect to pour over your vegetables.
Prep Time: 5 minutes
Cook time: 7 minutes
Main Ingredient: perch, parsley, milk