Years ago when I lived in North Carolina, we used to go to the local "fish camps" where they served all the fish, fries, slaw, hushpupplies and iced tea you could hold. This is the recipe I came up with that most closely resembles that wonderful fish I ate in those old fish camps! Although the seasonings seem heavy, you never use all the flour mixture, so not to worry.
Serves: 4
Prep.Time: 30 minutes

2 pounds fresh ocean perch fillets
3/4 cup all-purpose flour
3/4 cup yellow corn meal
1 tablespoon salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon cayenne
1 egg
2 tablespoons milk
Vegetable oil for frying
Lemon wedges

Rinse fillets; pat dry thoroughly with paper towels. Place flour in a pie plate. In a second pie plate, combine cornmeal and seasonings. In a third pie plate, beat egg and milk until frothy. Heat 1/2-inch of oil in a large cast-iron skillet to 375 degrees.
Coat fillets in flour; shake off excess. Dip into egg mixture; coat with cornmeal mixture. Fry skin-side down in hot oil 2-3 minutes; turn and cook 2-3 minutes more or until golden brown. Drain on paper towels and keep warm until all fish are cooked. Serve immediately with lots of lemon wedges.

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