Recipe of the Week

Poor man’s shrimp cocktail on perch

Courtesy of
Pat Ward



You’ll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here

Ingredients

3/4 cup ketchup
1 Tbsp. horseradish
2 tsp. Worcestershire Sauce
1 Tbsp. lemon juice
Tabasco to taste
about 2 lbs. filleted perch

Method

Mix the ketchup, horseradish, Worcestershire, lemon juice, and Tabasco in a bowl and place the mixture in the refrigerator to let the flavors marry. Clean the perch by removing the heads and internal organs. Place the cleaned fish in a frying pan, in a single layer, with enough cold water to just cover them. Heat the fry pan over a high heat until the water just starts to boil, then remove the pan from the heat and let it sit for 1 minute. Pour off the hot water and rinse the fish under cold water until they are thoroughly cooled through. They should no longer be cooking. Skin and remove all the bones (a miserable job). Chill the fish in the refrigerator and serve with the cocktail sauce.







Click here for more recipes


Have a recipe you’d like to share? Please send it via email to webmaster@backwoodshome.com. Contributed recipes may appear online or in the BHM newsletter.

LEAVE A REPLY

Please enter your comment!
Please enter your name here