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OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Beer-Poached Perch Chunks
Robert Bird , Put-In-Bay, Ohio
Course:Appetizer
Servings:20-25
Ingredients & Instructions:
½ pound of perch
1 can of beer
Salt and pepper
Cut perch into 1 ½ inch pieces. In 1 ½ quart saucepan, heat beer to boiling. Stir in half of the fish. Reduce heat to medium. Cook, stirring gently, until perch flakes easily. Remove with slotted spoon. Salt and pepper to taste. Repeat.
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