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Message: <blockquote data-quote="sh00ter" data-source="post: 3224197" data-attributes="member: 24531">Thanks swampratt. I was interested in whether cooking fresh water fish with no breading would be any good. We use Tony's seasoning on chicken so I keep some on hand. I want to figure out some homemade tarter sauces too and maybe some sort of sauce like Cain's chicken sauce except to dip the fish in. I love to add Louisiana hot sauce to that when eating their chicken. I wish we had yellow perch in oklahoma...my guess is the saugeye or some walleye from Hefner would be the closest thing we could find to yellow perch meat here. They are supposed to be better than crappie even. Also, my understanding is there is no need to mess with the lateral lines in crappie cleaning?</blockquote>