Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salt
   1      pound         perch fillets -- thawed
                        flour -- all-purpose
   1                    egg -- beaten
   3      tablespoons   water
  25                    crackers -- saltine, to 30
                        oil -- salad, hot

Preparation:

Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper. SOURCE: Southern Living Magazine, April 1977.