3 pounds perch fillets, cut into 2-inch pieces
6 (12-ounce) cans beer
4 cups fish stock (see recipe in Hooks Lies & Alibis)
3 onions, peeled and thinly sliced
2 bay leaves
1/2 crushed red pepper flakes
salt and black pepper to taste
granulated garlic to taste

In a large saucepan or stockpot over medium-high heat, combine beer, stock, onions, garlic slices, bay leaves and red pepper flakes and stir to combine. Season well with salt, pepper and granulated garlic. Bring to a boil and cook for 10 minutesto enhance flavor. Reduce heat so that water is just below a simmer (170-185 degrees F). Gently stir in fish and cook 3-5 minutes or until fish flakes easily. Using a slotted spoon, remove fish and transfer to a warm serving platter. Adjust seasonings to taste with salt and pepper and serve hot with Louisiana Seafood Cocktail and Tartar Sauces.