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.