Saucy Cheese-Coated Perch
|Perch/Other fish fillets||1 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce|
|Dried basil leaves||1⁄2 Teaspoon|
Thaw frozen fillets.
Cut into 4 portions.
Coat fish with flour.
Dip into a mixture of egg, salt, and pepper; then dip into a mixture of bread crumbs and cheese.
In skillet fry fish slowly in hot shortening till browned on one side, 4 to 5 minutes.
Turn and brown other side till fish flakes easily when tested with a fork, about 4 to 5 minutes longer.
Meanwhile, combine tomato sauce, 1/4 cup water, sugar, and basil in a saucepan.
Simmer 10 minutes.
Serve with fish.