1-Pour out the fish fry into a large 11 x 14-inch shallow-sided baking pan. Then set it aside until you get all the fish prepped

2-When you're ready to fry your fish (the mix is also excellent for frying shrimp, oysters, crawfish tails, soft-shell crabs, and scallops), wet the fillets, roll them thoroughly in the dry mix, and set them aside for about 2 minutes to "rest." Do not dip the fillets into an egg wash! Do not smear them down with yellow mustard!

3-Take a skillet or high-sided frypan, pour in the oil so that it will just cover the fillets (oil about an inch and a half deep should be right), and heat it between 375 and 400 degrees. I recommend that you use a thermometer to set the right temperature.

4-Drop the coated fish into the oil, waiting a few seconds before adding each piece. Putting too much fish into the oil all at once lowers the frying temperature too much and you end up "boiling in oil" rather than "frying."

5-Don't overcrowd the fish! Give each fillet space to fry.

6-For perfectly fried fish, a 2 to 4 ounce fillet should be placed into the oil (rounded side down) and cooked or two minutes. Then turn the fillet over and cook it again for two minutes more. The fillets will come out crispy-crunchy on the outside and remain light and juicy on the inside.

7-Once they are fried, drain each fillet on several thicknesses of absorbent paper towels and serve them right away with fresh-squeezed lemons, thinly sliced onion rings, or tarter sauce.
Follow this recipe and I promise you the best "lil' perches" you ever had!

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CHEF'S NOTES:

To fry your perch whole, it is simply a matter of scaling and gutting them and cleaning them under cool running water.

To turn the perch into fillets, first take a sharp knife and cut off the head. Then run the tip of the blade down the dorsal spine, using the backbone for a guide. Now lift the fillet from the backbone and shave the belly portion away from the rib bones by using short knife strokes. Repeat the procedure on the other side of the fish. Finish up by placing the fillets scales-sides down on the cutting board, taking the knife, and separating the meat from the scales.

To get the finest taste possible in your fried seafood, use only the highest quality oil you can find. Bargain brands end up tasting greasy and they tend to burn too quickly. Oh-and whenever you fry seafood, use the oil only once them throw it away. Do not strain it and use it again. The high frying temperature causes it to break down and imparts a heavy, rancid taste when used the second time.