Italian oven-baked perch

Yield: 4 servings

Measure Ingredient
2 cups Flour
¼ cup Seafood Seasoning Mix
\N \N (recipe follows)
2 mediums Eggs [beaten]
1 cup Milk
2 pounds Perch fillets
3 cups Italian bread crumbs
¼ cup Butter


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 350ø 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

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