Perch with Rosemary

Perch with Rosemary

Makes 4 servings


  • 2 tbsp butter or margarine
  • 2 pounds perch fillets
  • ½ cup milk
  • ¾ cup cornmeal, fine ground
  • 3 tbsp rosemary, chopped
  • ¼ cup parmesan cheese
  • 1 tsp salt
  • 1 tsp black pepper, freshly
  • 2 cloves garlic, finely minced


  1. Mix all dry ingredients.
  2. In a sauté pan melt butter or margarine and sauté half of the minced garlic for 1 minute.
  3. Dip perch in milk, then dredge in seasoned cornmeal. Place in sauté pan and cook until browned on both sides about 3 minutes per side.
  4. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons, green salad and crusty bread.