Preparation: In a medium size bowl combine the mayonnaise, sour cream, capers, and pickles lemon juice. Mix evenly. Adjust the seasoning with salt and pepper. Place the fillets of perch on paper towels to dry completely. Place the fillets into the flour. In a separate bowl wisk the eggs with the milk. Pass the fillets through the egg mixture then into cornmeal. Deep fry the fillets golden brown in vegetable oil @ 350º. Remove from the oil place onto paper towels and lightly season with salt and pepper. Dip in the sauce and enjoy while hot.