Categories: Fish/sea 
      Yield: 4 servings 
  
      6 sm Yellow perch                        4 tb Butter 
           7-9 " long                               Cornmeal 
      4 tb Bacon fat or lard                   1    Lemon (opt.) 
           Salt and pepper                 
  
  Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them 
  in the meal or meal-flour combination. 
    Heat the fat until it is hot enough to cook at once, but not burning, 
  sputtering hot.  Lay in the fish, turn heat down to barely a medium flame, 
  and begin to brown the fish. Keep the fish loose from the pan bottom with a 
  thin metal spatula. 
    Taking 8-10 minutes to a side (turn heat low if it seems to fry too 
  fast), brown the fish slowly until crisp.  Do not overcook. When the flesh 
  is opaque the fish is done; one hopes it's all browned by then. 
    Add 4 Tbs. 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. 
   
  VARIATION:  After removing the fish from the skillet, toss about 1/3 cup of 
  chopped black walnuts.  Brown lightly with the remaining butter and 
  sprinkle over the fish before serving.