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Perch, walleye, bluegill, trout, salmon, bass, pike, shark, swordfish, red snapper, cod, halibut, grouper, or whitefish. Keep them cold and clean them up good as soon as you get home. Don't freeze them unless you have to. It's best to fry the fish outside because then you don't mess up the kitchen or smell up the house. I use a Coleman stove set on one end of the picnic table. Canola oil Egg Beaters, frozen egg substitute Fish fry mix (your choice) Heat oil in large cast iron fry pan. Dip fish in egg beaters, then roll in fish fry mix to lightly coat. Fry fish until golden brown. Don't over cook.
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