Crispy Perch

• 1 to 1 1/4 pounds fresh or frozen perch, tilapia or orange roughy fillets
• 1 cup finely crushed tortilla or corn chips
• 1 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon garlic powder
• 1/4 cup milk
• 1 Land O Lakes Egg
• 1 cup shredded Cheddar or Monterey Jack cheese
• 1 (12-ounce) package torn romaine lettuce
• 1 cup chunky salsa

1. Thaw fish fillets thoroughly, if frozen.
2. Rinse; pat dry with paper towels.
3. Heat oven to 450F.
4. Lightly grease 11x7-inch glass baking dish; set aside.
5. Combine tortilla chips, oregano and garlic powder in 9-inch pie plate or baking pan.
6. Whisk milk and egg together in another 9-inch pie plate or baking pan.
7. Dip fillets in milk mixture; then coat with tortilla chip mixture.
8. Place coated fish in prepared pan; sprinkle with remaining crushed tortilla chips.
9. Bake 6-9 minutes or until fish flakes with fork.
10. Sprinkle fillets with cheese; continue baking 2-3 minutes or until cheese is melted.
11. Place lettuce onto serving platter; top with fish fillets.
12. Top fish with salsa.

tortilla, oregano, garlic, milk, egg, cheese, torn romaine lettuce, chunky salsa

Taken from www.landolakes.com/recipe/639/crispy-perch (may not work)