| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Italian |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Seafood Seasoning Mix |
|
|
(recipe follows) |
| 2 |
md |
Eggs [beaten] |
| 1 |
c |
Milk |
| 2 |
lb |
Perch fillets |
| 3 |
c |
Italian bread crumbs |
| 1/4 |
c |
Butter |
INSTRUCTIONS
FROM CHEF FREDDY'S
1) Combine flour and seasoning mix in a shallow
dish, mixing well... Combine egg and milk in another
shallow dish... Coat the fillets with the flour, dip
in the egg mix, then in the bread crumbs... 2) Brush
butter on a large baking sheet, and place the coated
fillets on it... Bake in a 350° oven for 15 min... or
until the fillets are golden brown... Garnish with
lemon wedges and parsley...
Originally from Chef Bob Smith in Akron Oh. in "BILL
SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN'
cookbook re-typed for you with permission by Fred
Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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