Ok this is even better on Perch, but dip fillets in milk, roll in a 50/50 mix of flour and cornmeal with salt, pepper, or other to taste (or even just plain) fry in really hot oil and eat with homeade cocktail sauce (ketchup, fresh ground horseradish, and some Worchestershire), serve with lemon wedges if you like. This is the only way we make perch, but Walleye in chunks like this is just as good! Enjoy! See you all out there!