This perch sandwich layers hand-breaded perch fillets with lettuce, tomato and tartar sauce on either a toasted bun or sliced bread, giving a familiar fried fish format a slightly different feel. The kitchen focuses on seasoning the fillets so the crust has a pronounced flavor while staying relatively light around the flaky fish. Eating it, you get a crunch from the coating followed by the soft texture of the fish and bread, with the tartar sauce tying together the richness and acidity. People who order it tend to mention that it feels like a hearty, straightforward fish sandwich that fits well with the rest of the barbecue-heavy menu.