---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pan Fried or Sauteed Yellow Perch
 Categories: Fish/sea
      Yield: 4 servings
 
      6 sm Yellow perch                        4 tb Butter
           7-9 " long                               Cornmeal
      4 tb Bacon fat or lard                   1    Lemon (opt.)
           Salt and pepper                
 
  Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them
  in the meal or meal-flour combination.
    Heat the fat until it is hot enough to cook at once, but not burning,
  sputtering hot.  Lay in the fish, turn heat down to barely a medium flame,
  and begin to brown the fish. Keep the fish loose from the pan bottom with a
  thin metal spatula.
    Taking 8-10 minutes to a side (turn heat low if it seems to fry too
  fast), brown the fish slowly until crisp.  Do not overcook. When the flesh
  is opaque the fish is done; one hopes it's all browned by then.
    Add 4 Tbs. butter to the skillet after removing the fish and squeeze in
  the juice of a lemon, stir the fat and juices to loosen the dredgings, and
  pour over the browned fish.
  
  VARIATION:  After removing the fish from the skillet, toss about 1/3 cup of
  chopped black walnuts.  Brown lightly with the remaining butter and
  sprinkle over the fish before serving.
 
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