2 eggs 1/2 cup milk 2 cups butter-flavored cracker crumbs 1/2 teaspoon garlic salt 1/4 teaspoon dried oregano 1/4 teaspoon dried tarragon 1/4 teaspoon pepper 1 pound lake perch fillets cooking oil In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or