• 2 tbsp. flour
  • 2 tbsp. cornmeal
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 4 perch fillets
  • 1 tbsp. butter
  • Jalapeno-Butter Sauce
  • lime wedges
  • 2 tbsp. butter
  • 1 small jalapeno Chile cored seeded & minced
  • 1 shallot minced
  • 1 tsp. minced fresh tarragon
  • 1 to 2 tsp. fresh lime juice
Directions
On plate, stir together flour, cornmeal, chili powder, salt and pepper. Coat perch with flour mixture. Heat butter in 10-inch nonstick skillet. Add perch and cook over medium heat or until browned on both sides and white in the center, allowing 3 minutes per side.JALAPENO-BUTTER SAUCE

Melt butter in small pan. Add chili and shallot sauteed of medium heat for 3 minutes or until shallot is tender. Add tarragon and 1 tsp. of lime juice. Taste. Season with salt and pepper. If sauce is slightly tart, add remaining 1 tsp. lime juice. Serve immediately.