This is a very simple recipe for stronger flavored fish fillets. It's ideal for ocean species like Croakers or Whiting fillets, but would work with boneless Bass, Bluegills or Perch fillets. Or you could purchase some Ocean Perch at any seafood shop (BUY FISH??!!!). My dad would return from the Delaware coast with Croaker fillets and cook them at work on an electric skillet using this recipe. Enjoy.

- Larry Copenhaver

• 1 to 1 ½ lb. Boneless Fish Fillets
• 1 C. Mayonaise
• Up to 1 C. Italian Seasoned Breadcrumbs
• 3 TBS Butter

• Lay out a sheet of wax paper.
• Liberally coat fish fillets with Mayonaisse.
• Dredge in breadcrumbs, pat until fillet is fully covered with crumbs.
• Lay out on wax paper, leave setting while preparing the pan.
• Melt butter in an iron skillet on medium-medium high heat until bubbling,
  be careful not to brown or burn.
• Add fillets, lightly fry. It is best if you only turn the fillets one time during the cooking. Check closely. Turn when golden brown. Fish will feel firm to the touch when done.
• Serve with Colonial rice, steamed asparagus and a fine German White Wine.

Proast!!!