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
½ t. black pepper (optional)
¼ c Yellow cornmeal
2 Tbsp. parmesan cheese, grated
½ 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.