2 tb butter or margarine
      2 lb perch fillets
    1/2 c  milk
    3/4 c  fine ground cornmeal
      3 tb fresh rosemary, chopped
    1/4 c  parmesan cheese
      1 ts salt
      1 ts black pepper, freshly
      1    ground
      2 cl garlic, finely minced
  Mix all dry ingredients. In a saute pan melt butter or margarine and
saute 
  1/2 of the minced garlic 1 minute. Dip perch in milk, then dredge in     
  seasoned corn meal. Place in saute pan and cook until browned on both
sides
  about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic
  to start second batch. Serve with fresh lemons, green salad and crusty   
  bread.                                                                   
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