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make sure they arent too big, or they will be very fatty. fillet and skin them, cutting off any obvious fat. Soak the fillets in a brine solution for a couple of hours, or in milk overnight, then wash and pat dry with paper towel. Dip in egg wash and lightly crumb, and put on a lightly oiled BBQ Hotplate till golden brown. great with a garden salad and a good chardonnay.
Cover fillets with flour seasoned with salt and pepper On to the plate until golden or until a fork easily penetrates (usual indication of cooked fish).
Salad of choice and a good wine, xxxx or a bundy to go with it.
Whole goldens .. Sheet of alfoil, olive oil on the foil, three or four slices of lemon on the foil. 40cm yella scaled an gutted( bigger fellas should be filleted), couple of deep cuts accross the sides, sprinkle with lemmon juice, salt and pepper, slice of lemmon in cavity. Try some native herbs if you have some. Wrap and seal.
25 to 30 minitues on the barby .... check if cooked. Lift the skin away and enjoy.
Delicious...... oh ... and the usual Queensland drink.
golden perch recipe
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