🫙 From the Spice Rack
Perch with Rosemary
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
sideeasy
Ingredients8 items
Ingredients
- 2tbsp butter or margarine
- 2lbperch fillets
- 1/2cup milk
- 3/4cup fine ground cornmeal
- 3tbsp fresh rosemary, chopped
- 1/4cup parmesan cheese
- 1tsp salt
- 1tsp black pepper, freshly
Directions
- 1
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 sa
- 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