• 1 beaten egg

• 1/2 C. all-purpose flour

• 1/3 tsp. garlic powder

• 2 Tbsp. chopped parsley

• 1/2 C. canola oil

• 30 crackers, broken into crumbs

• 3 lb. fresh walleye perch

• 1/4 C. milk

• 1/2 C. grated Parmesan


Remove skin and debone fish; cut filets into serving-size pieces. Rinse and then pat dry. Combine flour and garlic powder in a bowl; set aside. Combine milk and egg in separate bowl. Mix crackers with Parmesan and parsley in a another bowl. Dust fish in seasoned flour, dip them in milk & egg mixture. Roll them in cracker mixture. Set aside for 10 minutes. Heat oil in nonstick skillet. Fry for 4-5 min. per side or until cooked through. Remove filets from skillet; drain on paper towels. Serve with lemon wedges and tartar sauce.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.