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Perch Fillets with Shrimp Sauce

1 lb Perch fillets
1 c Flour
1 Egg
1/2 c Milk
1 1/2 c Fine crumbs
3 tb Butter
3 tb Flour
1 c Heavy cream
1/2 c Fish stock
1/4 c Sherry
1/2 Taspoon salt
1/2 lb Baby shrimp
1 c Oil

Wash & dry fish; dust with flour. Mix egg with milk. Dip fish into egg/milk mixture. Dredge in crumbs. Reserve. Heat butter in pan. Add 3 Tbls. flour & stir into paste (roux). Cook 2 minutes. Add cream, stock & sherry. Simmer until thick. Add salt & shrimp. Simmer 5 minutes. Heat oil in skillet. Fry fish in oil for 1 1/2-2 minutes each side. Place on platter. Pour half the sauce over fish. Serve remainder separately.

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