Sorry, I’m a day late with this. In the Midwest, Lent means Friday fish fries. In northern Ohio, lake perch is the fish of choice. It is usually cooked by second or third generation parishioners. These folks have assembly-like precision: one breads the fish, one fries the fish, one does the French fries, one does the coleslaw, and one takes your $11.95 or $40 per family. The most amazing thing is that the food is really good. Here is my take on this childhood classic. I hope you like it.

1 pound yellow perch fillets (Big shout out to Crosby’s Crabs for getting this special treat.)
1/2 cup corn flour
1/2 cup flour
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
Oil for pan frying
1 cup mayo
2 tablespoons cappers
2 tablespoons relish
1/2 teaspoon hot sauce
1 teaspoon lemon juice

Mix corn flour, flour, Old Bay, garlic power, and onion powder.

Add perch to milk; let set for 15 minutes.

In a cast iron skillet, add 1 inch of oil and heat to 350.

Dredge fillets in the flour mixture.

Gently lay in hot oil; cook for 4 minutes per side and drain on paper towel.

In a bowl mix mayo, lemon juice, hot sauce, capers and relish – you just made tartar sauce.

Serve fish with tartar sauce.