The Arrogant Chef's Recipe Challenge

Ok all you SE'ers here is my challenge. This is a food site. So let's share some of our best recipes...even those with a few secret ingredients. I am going to start it off by sharing my Perch Roll Recipe. This is a local recipe that made a small waterfront restaurant on the St. Lawrence River famous in the 50's and 60's. There was even a short video made awhile back called "In Search of the Legendary Lancaster Perch Roll." Well here is the recipe handed down to me by Shirley Lefebvre. Shirley was like a second mother to me when I was growing up. This recipe should really only be used for perch. If you can get it try real St.Lawrence River Perch. Other perch will do. You can find a video of me making the sauce on You Tube. Just do a search for perch roll sauce. Now it's your turn. Are you up for the challenge?

Total Time:  30 minutes Active Time:  30 minutes Number Serves:  4


1 1/2 cups vinegar
1 + 1/4 cups white sugar
5 tablespoons of flour
2 tablespoons of dry mustard
two cups of milk
3 eggs


Mix 1 ½ cups vinegar with a ¼ cup of the white sugar and boil until sugar melts. Let cool.
In another pot mix the rest of the ingredients. Cook until sauce thickens. Let cool. Pour in vinegar and sugar from other pot cook some more until thick. Keep whisking. Once it begins to thicken remove from heat it will get thicker as it cools.

Pan fry the perch in butter with salt and pepper to taste. Use top split buns and toast them gently in a frying pan. Fill the buns with perch and top with sauce.


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