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Rosemary Crusted Perch Recipe for Yellow Perch
Rosemary Crusted Perch
Salted Butter, Zattarans Fish fry, Salt, Pepper, 1/2 Cup of Rosemary
I only Keep and Filet my Perch if they're Big enough, you should end up with "Cell Phone" sized Filets about a Half inch thick, The trick is to let them cool in the fridge for about 15-20 Minutes to firm up, Mix Half a Pack of Fish fry, 1 Tbsp of Salt 1 Tbsp pepper, (Cracked pepper and sea salt hold up better in heat) . Dried crushed rosemary in a bowl, Lightly Coat both sides in the dry Mixture and place in a simmering butter bed for 3 - 5 minutes a side. Serve and Enjoy!
09/22/11 03:16 PM
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