MyFishFinder.com Just like iceshanty but warmer
I do perch, crappie, and gill fillets and have no trouble with mine. Usually I dry the fillets, dip them in an egg wash with a little buttermilk, then dredge in a mix of Panko and seasoned Italian bread crumbs. Leave space in between them and don't overlap. I usually cook 5 min first side and 4 after I flip them at 370 degrees. Naturally there can be differences in various models so check your first batch and adjust if needed. Here's a batch of perch and gills with home made Tartar:(Image removed from quote.)