Serves: 4 people

Description 

Season yellow perch fillets with salt and pepper, dredge in a mixture of cornmeal and flour, and shake off any excess. Heat oil in a skillet over medium-high heat, add the fillets, and cook until golden brown and crispy, flipping once. Serve with lemon wedges and your favorite dipping sauce.

Ingredients:

• 1 pound yellow perch fillets
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• Lemon wedges, for serving
• Dipping sauce, for serving (such as tartar sauce or remoulade)

Instructions:

1. In a shallow bowl, mix together the cornmeal, flour, salt, and pepper.
2. Pat the yellow perch fillets dry with a paper towel and season with additional salt and pepper to taste.
3. Dredge each fillet in the cornmeal mixture, shaking off any excess.
4. In a large skillet, heat the vegetable oil over medium-high heat.
5. Once the oil is hot, add the yellow perch fillets to the skillet and cook for about 3-4 minutes per side or until golden brown and crispy.
6. Remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the crispy pan-fried yellow perch with lemon wedges and your favorite dipping sauce.

Nutrition Facts (per serving):

• Calories: 385
• Fat: 23g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 30g
• Sodium: 318mg

Note: These nutritional facts are estimates and may vary based on the specific ingredients and quantities used in the recipe.