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Perch with Rosemary Recipe
Serves 4
Ingredients: 2 tbsp butter or margarine
2 lb perch fillets
1/2 cup milk
3/4 cup fine ground cornmeal
3 tbsp fresh rosemary, chopped
1/4 cup Parmesan cheese
1 tsp salt
1 tsp black pepper, freshly
1 ground
2 clove garlic, finely minced
Instructions: 1. Mix all dry ingredients.
2. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute.
3. Dip perch in milk, then dredge in seasoned corn meal.
4. Place in saute pan and cook until browned on both sides about 3 minutes per side.
5. Cook fillets in 2 batches.
6. Use remaining garlic to start second batch.
7. Serve with fresh lemons, green salad and crusty bread.
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