In a shallow bowl, beat eggs and milk. In another shallow bowl, combine
cracker crumbs, garlic salt, oregano, tarragon and pepper. Cut perch into
serving-size pieces; dip in egg mixture, then coat with crumbs. Heat oil in
a skillet over medium heat. Fry fish for several minutes on each side or
until it flakes easily with a fork. Yield: 4 servings.
NOTES : "Your favorite fisherman would be proud to find his catch fried
with this golden coating. 'I've gotten raves each time I've made this
fish,' says Dennis Dornfeldt of Sheboygan, Wisconsin."
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997
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