Side Pannel
Perch with Rosemary
Ingredients List
- 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
Directions
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.
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.
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