Ingredients
- 425 gr perch fillets
- 120 ml milk
- 90 gr fine cornmeal (ground)
- 28 gr butter
- 20 gr parmesan cheese
- 10 gr rosemary (fresh)
- 3 gr salt
- 3 gr black pepper
- some garlic
Mix all dry ingredients. In a saute pan melt butter or margarine and saute half 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. ----
