Serves: 4 / Preparation time: 15 minutes / Total time: 1 hour

Oil for deep frying

2 pounds perch fillets (or cod or haddock)

1 cup Drake’s Crispy Frymix (or favorite fish fry mix)

1/2 cup cool water (use beer if you want a puffy crust)

1 cup all-purpose flour

2 teaspoons Morton Season All Seasoned Salt

2 teaspoons reduced-sodium Old Bay seasoning

Tartar Sauce (see note)

Coleslaw (see note)

Heat the oil in a deep fryer to 350 degrees. Rinse and pat dry the fish fillets. In a bowl, mix together the Drake’s mix and water. The batter should be like a thin pancake batter. Set aside.

On a plate, mix together the flour, Season All and Old Bay seasoning. When the oil is hot, working in batches, dredge the fish fillets in the flour mixture, shaking off excess. Dip into the batter, allowing the excess to drip off. Place the fish in the hot oil and fry about 6 minutes, depending on the size of the fillets. Remove to paper towel-lined plate and drain. Serve with tartar and coleslaw.

To make tartar sauce: Mix 1 cup reduced-fat mayonnaise with 1 tablespoon lemon juice, 2 teaspoons chopped capers (optional), 1/4 cup pickle relish and about 1 tablespoon pickle juice. Stir in 1/4 cup chopped parsley. Season with salt and pepper if desired.

To make coleslaw: In a large bowl, place 2 cups sliced red cabbage, 16 ounces packaged coleslaw mix with carrots, 1 bunch thinly sliced green onions and { cup chopped Italian parsley. In a separate bowl, mix 16 ounces light slaw dressing with 2 tablespoons cider vinegar, 1 tablespoon sugar, 2 teaspoons celery seed, salt and pepper to taste. Stir dressing into slaw; cover and refrigerate 1 hour before serving. Taste and adjust seasoning before serving.