2 bacon strips
1 tablespoon water
1/2 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless fresh perch fillets (about 5 ounces each), each about 1/2" thick
1/4 cup soy flour
2 tablespoons vegetable oil
4 lemon wedges
Cook the bacon in a large, heavy skillet over low heat until crisp, 10 to 14 minutes, turning once or twice. Drain on a paper towel-lined plate, reserving no more than 1 tablespoon of the fat in the pan.
In a small bowl, lightly beat the egg and water. In another bowl, combine the cornmeal, salt, and pepper. Coat the fish with the flour, then dip into the egg mixture and coat with the cornmeal, lightly pressing to help the coating stick. Arrange in a single layer on a large plate and refrigerate for at least 15 minutes or up to 60 minutes to help the coating adhere.
Heat the oil in the same skillet with the bacon fat over medium heat. Add the fish, round side down, without crowding. Cook until golden brown and crisp on the outside, 3 to 4 minutes. Turn and cook until browned on the outside and opaque inside, 2 to 4 minutes more. (If necessary cook in two batches, keeping the first batch warm in a 250°F oven on a baking sheet lined with paper towels.)
Crumble the bacon over the top and serve with the lemon wedges for squeezing.
bacon recipe courtesy of: Rodale, 33 East Minor Street, Emmaus, Pennsylvania 18098, 610-967-5171