|Yellow perch fillets/Bass / substitute fillet||1 1⁄2 Pound, skin removed, cut into 1 inch pieces (Each Fillets Of 6 Ounces)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned condensed cream of mushroom soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Milk||2 Cup (32 tbs)|
|Peeled diced red potato||2 Cup (32 tbs) (3 Medium Ones, Cut Into 1/2 Inch Cubes)|
|Chopped carrots||1 Cup (16 tbs)|
|Canned lump crabmeat||6 Ounce, rinsed, drained and cartilage removed (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Dried dillweed||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
In shallow mixing bowl, combine perch pieces and flour.
Toss gently to coat.
In 6-quart Dutch oven or stockpot, melt margarine over medium-high heat.
Cook for 3 to 5 minutes, or until lightly browned, stirring constantly.
Add remaining ingredients.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 30 to 40 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally.