A basic, everyday way to prepare any fish fillet. This version features perch, perfect for Christmas Eve and the feast of the seven fishes.

Ingredients

2 pounds frozen ocean perch
1/2-3/4 cup of flour
2 eggs
1 cup bread crumbs
1/2 cup unsalted butter
1 tsp salt
2 lemons, cut into wedges

Directions

1. Defrost the perch fillets, and press out as much water as possible. Squeeze gently between paper towels.
2. Press the fillets into the flour. Knock off any excess flour.
3. Beat eggs and then dip the fillets in the eggs and then into the bread crumbs.
4. Melt the butter in a heavy skillet, over medium heat.
5. Sauté the fillets quickly until golden, on both sides.
6. Drain on paper towels, sprinkle with the salt, and serve with lemon wedges.

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