Sautéed Perch with Walnuts

 Ingredients
•	 6 small yellow perch
•	 4 tablespoon butter
•	 Cornmeal
•	 4 tablespoon vegetable oil
•	 1 lemon 
•	 1/3 cup chopped black walnuts
•	 Salt and pepper                

Preparation
1.  Prepare the fish fillets by cleaning and liberally applying salt and pepper. 
2.  Dredge the fish fillets in the meal to coat it.
3.  Heat the vegetable oil in deep skillet until it is hot enough to cook.  
3.  Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula.
4.  Taking 8-10 minutes to a side. Brown the fish slowly until crisp.  Do not overcook. 
5.  When the flesh is opaque the fish is done. Remove fish from skillet. 
6.  Squeeze in the juice of a lemon, toss in the walnuts, stir the fat and juices to loosen the dredgings, and pour over the browned fish.