- 12 filets fresh Ohio farm-raised yellow perch
- 5 tablespoons vegetable oil
- 2 cups cornmeal
- salt and pepper
Heat oil in sauté pan over medium heat. Lightly salt and pepper filets and dust with cornmeal; shaking off excess. Place perch in heated oil, skin side up, and cook until lightly brown, approximately 2 to 3 minutes. Turn filets over and cook approximately 1 minute longer. Drain on paper towel. Basmati Rice 2 cups basmati rice 32 cups water 1 tablespoon butter 1 teaspoon salt Bring water, butter, and salt to a boil; add rice. Return to boil and reduce to a simmer; stirring once. Simmer for 15 minutes. Remove from heat and stir once more. Cover tightly and let sit 15 minutes.