6 sm Yellow perch
7-9 " long
4 tb Bacon fat or lard
Salt and pepper
4 tb Butter
Cornmeal
1    Lemon (opt.)

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 its 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.