submitted by Mark Schaller
4 cups salted pretzels
2 eggs, beaten
5 ounces evaporated milk (1 can)
3 tablespoons beer or club soda
2 1/4 lbs sunfish perch or other fillets, skin removed
1 lemon (cut into wedges)
Place pretzels in a food processor until powdery or use rolling pin to crush them in a large food-storage bag.
In a medium sized mixing bowl combine eggs, evaporated milk, and beer.
Dip fillets one at a time into egg mixture.
In 12-inch skillet heat 1/8 inch of oil over medium heat.
Add fillets and fry for 3-6 minutes or until golden brown, turning over