Fried Lake Perch with Sally Lunn Croutons
Ingredients
- 4 perch fish
- 8 slices Sally Lunn loaf, sliced into 1 ½ inch segments
- 1 lemon, juiced
- 2 teaspoons Worchestershire sauce
- 2 teaspoons Catchup to last 20 years, or fish sauce
- 1 cup flour
- oil for fying
- 1 bunch parsley, chopped, for garnish
- 2 lemons, sliced, for garnish
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