Author Topic: Cooking Surf Perch  (Read 883 times)

Offline aquaholic

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Cooking Surf Perch
« on: April 02, 2023, 06:36:25 PM »
How have people avoided the mushy perch dinner. We have tried everything we can think of and are about to give up on them.
Smoked, brined, BBQ, pan fried in butter, deep fried, ALWAY MUSHY.

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Offline duckmen1

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Re: Cooking Surf Perch
« Reply #1 on: April 02, 2023, 06:57:54 PM »
I always hear that they are good. But they are really mushy to me too. Love the batter but no matter how long I cook they have a weird mushy texture. Fun to catch but in the same boat.
Maturity is when you have the power to destroy someone who did you wrong but instead you breathe, walk away, and let life take care of them.

Online Jonathan_S

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Re: Cooking Surf Perch
« Reply #2 on: April 02, 2023, 08:14:04 PM »
Mushy fish make good patties.
Kindly do not attempt to cloud the issue with too many facts.

Offline GWP

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Re: Cooking Surf Perch
« Reply #3 on: April 03, 2023, 08:19:21 AM »
Fish cakes, casserole, taco’s or cooked in rice here. They can be dried some while smoking, but the other ways are our go to. Pretty mild flavored fish.
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Offline metlhead

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Re: Cooking Surf Perch
« Reply #4 on: April 03, 2023, 11:55:37 AM »
Tacos or grind them up, mix with egg and shredded taters for great patties.

Offline CastleRocker

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Re: Cooking Surf Perch
« Reply #5 on: April 03, 2023, 12:22:34 PM »
Brine them for 30-45 minutes, rinse, then pat/press dry, and I mean dry.  Put your favorite flour/Krusteaz Bake-n-fry/or whatever on, and fry hot and fast.  They still won't be quite as firm as some other white fish, but that's what we do.  The brine, and getting the water out helps a LOT.  Patties are always an option as well.

We'll be eating fish tacos, and Razor Clams down there this week.  Kids/Grandkids are coming to our beach place today for spring break.
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Offline Parasite

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Re: Cooking Surf Perch
« Reply #6 on: April 03, 2023, 11:59:16 PM »
Are you eating the fillets fresh or after being frozen? Fresh is firmer.


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