I tried my hand at Mrs. Beeton's Fried Perch this week, and I must say, the simplicity of the technique is its true charm. I've been experimenting with tempuras and batters, so I was surprised to find that a humble egg wash and bread crumbs could yield such a delightful crunch. The key, I discovered, is the double-dipping method to ensure every nook and cranny of the perch is coated. This creates a satisfyingly crisp exterior that gives way to tender, flaky fish. This recipe is perfect for the weeknight cook who wants to elevate a simple catch. The breading process is meditative, and the frying time is brief enough to not tie up your stove for long. I found that serving it with a simple melted butter sauce allowed the fish to shine, but I can see how an anchovy sauce would add a delightful depth of flavour. Next time, I'll experiment with a quick lemon aioli to cut through the richness. It's a recipe that respects the ingredient and rewards the cook with a dish that's greater than the sum of its parts.