2 lbs. Perch Fillets.
        3 cups of Flour
        3 Large Eggs
        Milk
        Italian Bread Crumbs
        Cornflakes (crushed)
        Spices to taste

Put the three cups of flour in a container, if you are in the field a large strong bag will do the job superbly. Add your fillets, cover and shake.

Put the 3 eggs into another container, add enough milk to make the mixture runny, (like French toast mixture). Soak flour covered fillets in egg dredge.

In a third container put in a mixture of half Italian bread crumbs, half Cornflakes crumbs, and spices. (If you like a bit of a bite this is the time to add Red Pepper and Tabasco Sauce) Pull egg covered fillets out and add to dry batter, shake and fry.

Fry your fillets on medium heat with just enough oil to fry one side at a time. If you have access to a solar powered deep fat fryer it only takes 2 minutes @ 400 degrees. This recipe is fast and easy, it is ideal for a shore lunch, and is very good!

This recipe is just as good for both perch and walleye, which is why you will find it in both sections, clever eh?