The Legendary Phil Smidt’s perch recipe

​Tartar sauce:

1 small bunch Italian flat-leaf parsley, chopped

1 cup sweet dill pickles 1/2 onion

2 cups mayonnaise


Perch:

Butter-flavored cooking oil, for frying

1 1/4 cups all-purpose flour

2 tablespoons potato flour, optional

1 1/2 teaspoons seasoned salt 2 pounds perch, the smaller the better Salt


Tartar Sauce

Combine all ingredients into bowl and mix thoroughly, extract remaining liquid for a thick texture.


Perch

Fill the frying pan with 1 inch of frying oil and heat to 375 degrees. Mix ingredients into a medium sized bowl and coat frog legs with the mixture. Fry in pan for 4-5 minutes until crisp and brown. Add salt for additional taste. Serve with tartar sauce.