For those of you who would like the perch pancake batter recipe:
For each pound (about 6 butterflies or 12 singles) of perch
1 cup flour
1 tsp of garlic salt
2 cups pancake mix (dry)
1 egg
2 tbs melted butter
12 oz of milk (this was a substitute. I usually use a can of room temp beer, but I didn't think the HOC poobahs would let me write off beer on the expense report).
Note: This is my usually pan fry recipe. Obviously, with the bulk we did, we dropped them into hot oil.
Combine the pancake mix, egg, melted butter, and milk. Beat till well mixed. Refrigerate the batter for at least 30 minutes. If your filets are already in a cooler, just put it in a gallon bag and add it to the cooler.
Wash fillets with cold water. Dry the filets with paper towels.
Put the flour, garlic salt in a plastic bag and mix well. Add the perch filets to the plastic bag and shake to coat the filets with seasoned flour.
In a large frying pan, canola oil, 1/4 inch deep, to about 375 degrees. (If you're going to deep fry, we found 325 to be a better temp).
Take the floured filets and dip one by one, into the batter to coat, and carefully place the filet into the hot oil.
Fry filets till golden brown on both sides.
