| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
lb |
Perch fillets |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Fine ground cornmeal |
| 3 |
tb |
Fresh rosemary, chopped |
| 1/4 |
c |
Parmesan cheese |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper, freshly |
| 1 |
|
Ground |
| 2 |
cl |
Garlic, finely minced |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #244
Date: Sat, 7 Sep 1996 16:14:39 -0500
From: "David" <dlopat@ohio.net>
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