2 eggs

1/2 cup milk

2 cups butter-flavored cracker crumbs

1/2 teaspoon garlic salt

1/4 teaspoon dried oregano

1/4 teaspoon dried tarragon

1/4 teaspoon pepper

1 pound lake perch fillets

cooking oil

In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or