Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

DSCN3476 (640x480)

Enjoy ~ Kimberly

Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

DSCN3356 (640x480)

Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

DSCN3354 (640x480)

Serve with rice and salsa.

Enjoy ~Kimberly

Lemon and Thyme Pan Seared Ocean Perch

We love fish.  Just about every kind fixed just about any way.  Today we went with a pan seared ocean perch.  Just a simple seasoning and a little olive oil.  Good texture, not a very “fishy” fish,  and it’s quick and easy to make.

  • 1 pound perch fillets
  • 2 Tbs olive oil
  • salt, pepper, thyme
  • 1 lemon

Heat olive oil in large skillet over medium high heat.  Season fish with salt, pepper, and thyme.  Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through.

While cooking sprinkle with the zest of one lemon and finish by squeeze juice of half the lemon on top.

Enjoy ~ Kimberly