Pan Fried or Sauteed Yellow Perch

• 6 small perch
• 4 tablespoons bacon drippings
• 4 tablespoons butter
• 1 each lemon

1. Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination.
2. Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot.
3. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish.
4. Keep the fish loose from the pan bottom with a thin metal spatula.
5. Taking 8 to 10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp.
6. Do not overcook.
7. When the flesh is opaque the fish is done; one hopes it's all browned by then.
8. Add 4 Tbs.
9. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish.

perch, bacon drippings, butter, lemon

Taken from recipeland.com/recipe/v/pan-fried-or-sauteed-yellow-per-42504 (may not work)