FRIED PERCH

• 8 fillets of lake perch (yellow perch)
• 1 egg, mixed
• 1 cup bread crumbs
• 2 tbsp. chopped parsley
• 5 tbsp. cooking oil

Rinse and pat dry perch fillets, remove any obvious bones.

Dip each fillet in the egg then dip in bread crumb and parsley mixture, being careful to coat entire piece. Set aside on wax paper.

Heat cooking oil at medium high in large frying pan. Slide each fish piece into hot cooking oil with tongs. Fry for 4 or 5 minutes a side, until the fish turns a light golden brown. Remove immediately and pat with paper towel to remove excess cooking oil.