02-06-2005, 05:18 PM
Man does that look good! I'm with the grand-daughter, you can keep the Habs, they're way too hot for me. Next you need to add Hushpuppies and corn bread, I'll make a southerner out of you yet. I do my fillets a little differently. I use a mixture of Tempura and Korean rice flour, add water and spices, dip the fillets in the wet mixture then right into the hot oil. It's a lot messier than doing them dredge style but I like it that way. Of course, Perch is really hard to screw up no matter how you cook it.