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Looks yummy!

Growing up, we always had perch and pickerel (everyone used to call it that) on Christmas Eve as an appetizer. We took sleeves of salted crackers and beat them up with a roller, added garlic powder, salt and a bit of pepper to make the coating. Simple and fast. The fillets were cut into cracker sized squares. Some were coated, others were left as is. All were deep fried. Probably politically incorrect to have deep fried anything these days, but they were great hot or cold.