In the Barley Room Pub they get asked for this recipe all the time. It’s one of the most popular items on the menu. So we finally managed to pry it from the possessive hands of Executive Chef Luis de Sousa.
Panko Crusted Perch sandwich with Pickled Red Onions
Smoked Paprika Cheddar Sauce
1L Vegetable Stock
1White Onion Finely diced
1 Cup White Wine
4tbs Smoked Paprika
1lb Old White Cheddar Shredded
1L 35% Cream
2tbs Olive Oil
Sauté onion with oil in pot on medium high heat until lightly caramelized. Stir in smoked paprika, cook for 2-3 minutes. Add white wine. Reduce by half, add vegetable stock. Reduce by half, then add 35% cream. Bring sauce to a light boil. At this time make a cornstarch paste. Add to sauce for desired thickness. Finish off by whisking in the cheddar. Adjust seasoning.
Pickling Brine for pickled onions
4 Bay leaves, 2 cups cider vinegar, 1tsp mustard seeds, 1 cup sugar, ¼ cup salt
Place all Ingredients into small stock pot. Bring to a boil until fully dissolved. Place into with plastic containers. Let cool. Add sliced red onions to pickling brine. Leave for 2 to 3 days before use.
Panko Crusted Perch
8- Perch fillets 4-5 oz
2 cups Panko crumbs
1 cup Flour
1 cup buttermilk
1 whole lemon zested and juiced
Whisk eggs with buttermilk, lemon zest and juice. Adjust seasoning, dip perch into seasoned flour, then into egg wash. Then into panko crumbs. Press into bread crumbs lightly. Pre-heat fryer or sauce pot to 350’F. Add a couple of perch at a time. Cook 3-5 minutes until golden brown.