12 fillets of perch
2 eggs, well beaten
3 tbsp. flour
5 tbsp. shortening
Salt, pepper and paprika
1/2 c. tomato paste
1/2 c. milk
1 tsp. cornstarch

Dip fish into egg; roll in flour. Melt shortening in pan over medium heat. Brown six fillets at a time. Season fish with salt, pepper and paprika. Reduce heat to low. Cover and cook 20 minutes.

Remove fillets to a platter. Combine tomato paste, milk and cornstarch; add to drippings in pan. Bring to a boil and pour over fillets.