German Perch (Deutscher Barsch) - cooking recipe

Ingredients

3 lbs perch or 2 lbs perch fillets
lemon juice
2 tablespoons grated onions
3 tablespoons corn oil (approximately)
1/2 - 1 cup fine dry breadcrumb
1/4 cup butter
1 tablespoon butter
4 scallions, minced or 2 tablespoons minced chives
2 -3 tablespoons lemon juice
salt and pepper
minced parsley

Preparation

Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.
Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).
Heat butter in a skillet and when hot enough for bubbling to subside, add fish.
Fry quickly, turning once, until golden brown on both sides.
Place on a heated platter.
Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.
Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.