1 pound of boneless perch fillets (could be 6+ fish)
1/4 cup skim milk
1/4 cup grated Parmesan cheese
1/2 teaspoon lemon pepper seasoning
1 teaspoon parsley flakes
dash of salt to taste or Old Bay seasoning
1 tablespoon olive oil
Rinse perch fillets.
Place perch fillets in milk and then coat them individually with the cheese “breading.” Place parmesan crusted fillets in hot oil and brown about 3 minutes per side. Serve with lemon wedges if desired. Serves 2 – 4 people.