1 lb. Yellow Belly perch fillets from Great Lakes
shortening (Crisco or similar)
saltine crackers, crushed very fine
fresh lemons, quartered
tartar sauce (optional)

Batter:

1 (14 oz.) can sweetened condensed milk
2 large eggs
1 (12 oz.) can evaporated milk

Wash and pat dry fish. Combine 1 whole can sweetened condensed milk, eggs and enough evaporated milk to thin the liquid batter.

Using an iron skillet heat up enough shortening to be about 1/4-inch deep. Turn up heat to medium. Coat fish thoroughly with batter. Coat with cracker crumbs so as to cover well.

Gently place in the skillet. Check often to prevent burning. When golden brown, flip fillets carefully, and fry the other side. When fish is flaky, remove to serving plate.

Serve with lemon juice and tartar sauce (if desired).

Serves 2.

Submitted by: Mike