2 lb perch fillets
2 cups saltine crackers, finely crushed
1 tbsp pepper
Beat eggs and pepper until well mixed. Dip completely dry fillets into egg and then in finely crushed cracker crumbs. Heat 1/2 inch cooking oil, then add perch, turning when golden brown. Salt lightly.
Save by using Eggland's Best Large Eggs and Serve with Seviroli Tortellini.
Prices Valid November 9, 2014 to November 15, 2014
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