2 lbs. perch fillets
2 eggs
3 C saltine crackers
1 T pepper Parmesan cheese
Cooking oil
Mash the saltines into very fine crumbs; in a separate bowl beat eggs and pepper until well-mixed. Fillets should be patted completely dry, then dipped into the egg batter and rolled in cracker crumbs. Heat 1/2” cooking oil in a skillet until a drop of egg batter sizzles, then add perch. Turn when first side is golden brown: Remove and drain when sizzling begins to diminish and fish flakes easily when tested with a fork. Salt lightly and dust with Parmesan cheese while still hot.
From Ohio Sea Grant
