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Holly Yashi is a jewelry line. I generally just wear earrings and this line has some really cute ones.Glad to hear you had a nice birthday Val! What is Holly Yashi?
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anyone got tips for cooking fish?
went fishing yesterday and came home with 5 nice yellow perch, planning to cook them tonight, for supper. any ideas are welcomed thanks
I almost always bake my fish at 400 degrees, and depending on the size and thickness of the fish leave it in for 15-25 min. I do not like over cooked fish, so I check it frequently. It's done the minute it flakes in the center. For seasoning, I like S & P with herbs. Dill is a favorite for fish around here.anyone got tips for cooking fish?
went fishing yesterday and came home with 5 nice yellow perch, planning to cook them tonight, for supper. any ideas are welcomed thanks
thank you, that sounds really good. never thought of a sauce (besides tartar sauce lol)I almost always bake my fish at 400 degrees, and depending on the size and thickness of the fish leave it in for 15-25 min. I do not like over cooked fish, so I check it frequently. It's done the minute it flakes in the center. For seasoning, I like S & P with herbs. Dill is a favorite for fish around here.
When I'm making a white fish, I generally will make a sauce to go over it. It can be as simple as frying a half a chopped onion until it's caramelized and then adding cream and capers, to something more elaborate starting with a roux and adding the veggie trio and lots of herbs.
I personally would be careful not to add too much spice to such a mild fish, just herbs, S & P.
Alternatively, if you prefer to fry it, here is a recipe I found online by Bobby Flay. I've never used a bad recipe from him. https://www.foodnetwork.com/recipes/bobby-flay/sauteed-lake-perch-recipe-1939477
sounds really good with the lemon pepper.I would fillet and skin them. Then I would take an egg batter to put them in before putting them in flour/or meal or a combination of flour and meal. Then I would fry them. I usually add cayenne pepper, salt, lemon pepper, and whatever you like the best.
I can post a recipe if you want.thank you, that sounds really good. never thought of a sauce (besides tartar sauce lol)