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Rusty246 14 years, 6 months ago.
Boy, that fried fish looks good. If only there were some hard shells under that golden crust!!!
(that’s a joke, folks. Joke, that is)
Boned and buttered lake perch has been a favorite meal around the south shore of Lake Michigan for nearly a century. Phil Smidt up in Hammond is probably the best known purveyor.
quote:
Originally posted by marshrat
Twenty-three dollars for lake perch????
Marshrat … I agree!!!
But I am curious after reading:
"(the) Lake perch are served in the traditional manner, boned and buttered (butter is optional, but we wouldn’t think of rejecting it). A good pile of these lightly-breaded fillets is served well-buttered indeed, and we’re not complaining. A Northwest Indiana classic!"
I never heard of this way of cooking perch, even though I lived in Indiana for about five years!
Anyway, has anyone ever REALLY tried perch this way? If so, maybe you could offer a few "specifics" about how to do it.
Pshaw!, I love perch and I love butter, but I never thought of them "together" so to speak. Course . . . gotta keep an open mind, here [;)].
quote:
Originally posted by marshrat
Twenty-three dollars for lake perch????
Somehow, $23 for perch and $19 for walleye seems just a tad odd.
Twenty-three dollars for lake perch????
It looks like a standard beer or club soda batter to me.
quote:
Originally posted by rjb
Fine bread crumbs
And that’s a "fine" answer! Thank you.
Fine bread crumbs
ny idea what that fish could be fried in? Looks too delicate for corn meal. It also looks absoultely delicious!
I have no idea where yellow perch are becoming scarce in the Great Lakes, but they’re sure not becoming scarce in the Ohio waters of Lake Erie where the daily limit has gone up from 30 fish per day to 40 fish per day.
Having lived on Lake Michigan in Traverse City for a few years I know the pleasure of boned and buttered Yellow Perch. A true delicacy.
Rusty, being in Florida I should think you could use grouper.
We don’t have perch down here in FL, well, not that kind, only "specks". What other type of fish might be used? And, would you use an eggwash or just the bread crumbs?
We have enjoyed the ‘boned and buttered’ Perch Filet at a number of places around Lake Michigan in the past couple of years. I had Smelt, but Janet liked the Lake Perch we enjoyed at a little cafe in Northern Michigan on our tour over the top of the Lake last Fall.
It is definitely fine bread crumbs — no batter whatsoever. I used to be a regular visitor at Tiebel’s Restaurant many years ago and consider it to be one of the finest restaurants I have ever been at. Their Great Lakes Yellow Lake Perch is a special delicacy. For those who don’t know, Great Lakes Yellow Lake Perch is getting scarcer and harder to find because of all the predator fish that have invaded the Great Lakes. And there is absolutely no comparison to ocean perch or white perch (which is really bass). So the price of yellow lake perch has skyrocketed and is getting up there with the price of lobster. But it is . . . oh . . oh so good. And Tiebel’s fried chicken is the best in the area in my estimation. Am going to have to plan a special trip. (On Fridays, the yellow lake perch is AYCE at the same price.)
P.S. I’ve rarely had yellow lake perch without having butter along with it, . . . just like lobster.
quote:
Anyway, has anyone ever REALLY tried perch this way? If so, maybe you could offer a few "specifics" about how to do it.
I have but I think it was in Ohio near Ashtabula and not in Indiana. Anyways, it was realy good. The butter definiteley made a difference. i grew up eating Lake Erie perch but had never had any as good as those. I wonder what the name of that place was. Anyone have any idea?
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