1 lb Perch fillets
1 c  Flour
1    Egg
1/2 c  Milk
1 1/2 c  Fin e 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.