• 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
  
• salt
  
• pepper.
  

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.