If your fish are frozen, thaw them in the refrigerator overnight. While you can set the package in cold water and thaw in an hour or so, I find it can cause mild fish to toughen. 

Remove from package and drain fish in a colander. Then gently pat perch filets dry with a clean kitchen towel. Set aside.

Prepare a pan or plate with paper towels. Set aside.

Sprinkle on the pinches of salt and pepper on the flesh side. These were very thin with skin on. 

Preheat the pan for about 4 minutes on medium. Add the fat.

While the pan is preheating, combine 1 c of crumbs with the pepper, ½ t salt and ½ t paprika in a wide-mouth bowl or plate.

Dredge the fish into the crumb mixture on each side. Since the fish are dry, you may need to gently press the fish into the crumbs.

Set on a plate and repeat until all filets are thoroughly coated. 

Starting with skin-side down, add three or four filets to the hot pan. Set a timer for 2 minutes for filets about ¼-inch thick. If pan starts to smoke, turn from medium to low.

Turn and cook for one minute. Add one minute for ½ inch filets. Because these are thin, the fish will cook quickly. Test the meat with a fork; it should flake easily. 

Remove filets to the paper-towel lined plate. Repeat until all filets are browned and crisp.

Serve immediately as these cool quickly.