Ingredients
- 2 lb perch fillets
- 1/2 c milk
- 3/4 c fine cornmeal (ground)
- 2 tb butter
- 1/4 c parmesan cheese
- 3 tb rosemary (fresh)
- 1 ts salt
- 1 ts black pepper
- some garlic
Mix all dry ingredients. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute. Dip perch in milk, then dredge in seasoned corn meal. Place in saute pan and cook until browned on both sides about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons, green salad and crusty bread. ----
