Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 2 pounds | Perch fillets |
| ½ cup | Milk |
| ¾ cup | Fine ground cornmeal |
| 3 tablespoons | Fresh rosemary, chopped |
| ¼ cup | Parmesan cheese |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper, freshly |
| 1 \N | Ground |
| 2 cloves | Garlic, finely minced |
Mix all dry ingredients. In a saute pan melt butter or margarine and saute ½ 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.