Perch is an extremely popular and tasty fish, similar in taste to the walleye. Perch tastes best when fried. If you don't like picking out bones, choose perch fillets.

Salt 1 hour before frying, sprinkle lightly with fish seasoning, and apply one of the following coatings before frying: Simply dredge in flour and shake off excess, then fry until golden in 1/4 inch hot oil. Since the flour gives only a thin coating, cooking time will be shorter than in the following method:

Dredge in flour, dip in beaten eggs (to which a Tablespoon of beer may be added), roll in fine bread crumbs or a combination of flour and bread crumbs, and fry as above to a crusty golden brown.

Creamy horseradish & mayonnaise sauce will perk up the flavor of your fried perch. Simply fork-blend 3/4 cup mayonnaise with a heaping Tablespoon of prepared horseradish (non-creamed variety), season with salt, sugar, and lemon juice to taste and add 1-2 Tablespoons of finely chopped chives.