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Pan-Fried Perch
from Joyce?s Kitchen Serves 4
1 lb. skinned perch fillets
1 Tbsp. Dijon mustard 1 lrg Egg white 1 t. dried thyme 1/2 t. black pepper (optional) 1/4 c Yellow cornmeal 2 Tbsp. parmesan cheese, grated 1/2 t. salt (optional) Cooking spray 1 Tbsp. olive oil Wisk together mustard and egg white; coat fish. In medium size bowl, stir together cornmeal, cheese, thyme, salt and pepper; dust each fillet with cornmeal mixture, making sure to cover both sides. Coat skillet with cooking spray, add oil and fry fish, cooking 2 - 3 minutes on each side.  Printable Version
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