2 lb. fresh Perch Fillets (or Sunnies, Crappie, Bass or Catfish)
1/8 tsp. curry powder
1/4 tsp. black pepper
1/2 tsp. lemon pepper
2 or 3 shakes hot sauce
3-4 cups Aunt Jemima self-rising white corn meal
1/2 tsp. seasoned salt
1/2 cup cold water
Rinse Fillets. In large bowl, mix all ingredients except corn meal. Mix well with hands. Cover with plastic wrap or plate to stop dry out. Refrigerate overnight, mixing every few hours.
When ready, deep fry being sure not to over heat oil. Put corn meal in plastic bag. Shake 2 or 3 Fillets at once. Place on plate. When all Fillets are breaded, place in deep fryer. Be careful not to get oil to hot. Better when cooked not too slow and not to fast.