Newt if your about, i had a small zander (2Lb7oz) last yesterday and i had to go against my principles and knock it on the head. I was bringing the fish in on my lure rod and as it came into netting range it shot down into deepish water, i felt a bump and carried on the fight assuming that it had gone into weed. when i got it to the surface to my shock a large zander of easy double figure proportions had attacked it on its flank, unfortionatley the biggy dropped off just before the net but the dammage it had done meant that the smaller fish would have perished from the wounds, so i decided to kill it and take it home for the pot instead of it dying a slow death and going to waste.
Having never killed a zander before, or ever again hopefully, i was wondering if you knew of any good recipes.
Thought youd be the man to ask, cheers.
regards, zedhead.

Newt as the new version of the Galloping Gourmet

Try this

http://fooddownunder.com/cgi-bin/recipe.cgi?r=82797

Crisply fried pike-perch with anchovy butter

You can use new spuds or sweet potato or parsnips instead of the artichokes.

If you have no capers - serve with tartare sauce instead (its got capers in it)

If you've no anchovies, use tinned sardines in oil

[ 29. August 2005, 10:31 PM: Message edited by: Vagabond ]

Yea but what if you got no pike perch?

cheers for that vagabond, that recipie will have to wait until i have to kill another injured z. i filleted it and pan fried it, seasoned in butter, served with new potats and salad..... Very nice it was too and if they werent my 2nd favorite fish i would perhaps eat the odd 1!

you can see now why it is regarded as a prime table fish in many other european countries!
cheers dave.

Use a perch, or a pike, or even a rabbit

Found this while surfing the net!

Christian Sandefeldt’s Pan-fried Zander

Ingredients:

180g Zander Fillet (per person)
salted butter
seasoned flour
lemon to serve

Method:

Skin the fillets and cut into 180g portions. Lightly coat the fillets in seasoned flour.
In a pan over a medium heat place a good knob of salted butter. Wait for the butter to foam up, by which time it will be a nutty brown colour. If the foam dies down add a little more butter to keep it alive.
Cook the fillets for 1.5 minutes on each side.
Plate up with the butter from the pan, half a lemon and serve with steamed seasonal vegetables and new potatoes

I was under the impressiom we don't eat any coarse fish in this country. We don't shoot song birds either, seems sensible to me. Thought we were above all that, Carp at Christmas?? I hope not.

i personably dont eat coarse fish but i cant say i blame others for eating them