By: Susie Tudor Lea
This recipe is awesome. I used lake perch, which I skinned. I used toasted wheat germ and whole wheat panko. Cooked according to directions except I noticed the bottom side was a little damp so I flipped them over and baked them another 3 minutes so they’d get a little crispier.
Served this with a little avocado lime mayo, dill pickles, and hot sauce. Side salad was spinach, egg, and beets with a very light honey mustard yogurt dressing.