Battered Pan-Fried Ocean Perch

1. Place the perch fillets in a large bowl filled with ice and water. Refrigerate them for one hour. Remove them from the bowl and pat dry with a paper towel.

2. Heat a large skillet over medium-high heat. Add 1 to 1-1/2 cups of vegetable oil (depending on the size of the pan) until a 1/2-inch layer of oil forms in the skillet. Check to see if the skillet is ready for frying by dropping a couple of water droplets into the pan; if they sizzle, it's ready.

3. Mix 3/4 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup yellow cornmeal, 1 tsp. salt and 1/2 tsp. ground black pepper in a bowl with a whisk.

4. Dredge the ocean perch fillets in the flour mixture and place them gently in the skillet, laying them in the pan away from you.

5. Pan-fry the fillets until lightly browned on one side -- about four minutes. Flip the fillets gently with a fish spatula and pan-fry the other side.

6. Remove the fried fillets from the oil and let them drain on a platter lined with a paper towel. Lightly sprinkle salt over them, if desired.

Pan-Fried Fillets Without Batter

1. Place the perch fillets in a large bowl filled with ice and water. Refrigerate them for one hour. Remove them from the bowl and pat dry with a paper towel.

2. Heat a large skillet over medium-high heat. In a small bowl, add 1/4 cup of unsalted, room-temperature butter with 1/2 tsp. salt, 1/2 tsp. ground black pepper, 1 tsp. ground dill weed, 1 tsp. onion powder and 1 tsp. garlic powder. Blend well using a whisk.

3. Use your hands or a butter knife to spread the butter mixture on all sides of the fish fillets.

4. Place the buttered fillets gently into the skillet, laying them away from you.

5. Pan-fry the fillets until they easily lift away from the pan -- about three to four minutes. Flip the fillets gently with a fish spatula and pan-fry on the other side.

6. Remove the fried fillets from the skillet. Let the excess butter drip away through the fish spatula before placing the fillets on individual plates or a serving platter.