|Frozen perch fillets||2 Pound|
|Milk||1⁄2 Cup (8 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Parsley||2 Tablespoon, chopped|
|Melted butter||2 Tablespoon|
|Lemon juice||2 Tablespoon|
Thaw frozen fillets; remove skin.
Combine milk and salt; combine cornmeal, flour and parsley.
Dip fillets in milk.
Put 2 fillets together, sandwich fashion; roll in cornmeal mixture.
Place in well-greased 12 x 15- inch casserole; sprinkle remaining cornmeal mixture over fillets.
Combine butter and lemon juice; drizzle over fillets.
Bake at 500 degrees for 12 minutes or until fish flakes.
Serve with lemon wedges and parsley.