PARMESAN FISH FILLETS

Simple and delicious way to serve fish fillets. Serve with Rice Pilaf   Serves 2

8 oz Fish fillets, fresh or frozen 225 g
2 tbsp Flour 25 mL
Dash garlic salt
1 Beaten egg 1
2 tbsp Milk 25 mL
1/4 cup Finely crushed saltine crackers 50 mL
2 tbsp Grated Parmesan cheese 25 mL
1 tbsp Finely snipped parsley 25 mL
1/2 cup Vegetable oil 125 mL
Lemon slices & Parsley sprig


Thaw fish, if frozen. Rinse and pat dry with paper toweling. In a shallow dish combine the flour and garlic salt: set aside. In another shallow dish combine the beaten egg and milk; set aside. Combine the crushed crackers, Parmesan cheese, and the snipped parsley.

Coat the fish with flour mixture. Dip fish in egg mixture, coating both sides. Then roll the fish in crumb mixture to coat evenly.

In a skillet heat cooking oil or shortening; add the fish in a single layer to skillet. Fry fish over medium heat on one side for 4 to 5 minutes. Turn and fry for 4 to 5 minutes more. The fish is done when both sides are brown and crisp and when fish flakes easily when tested with a fork. Drain on paper toweling. Garnish the fish with lemon slices and a parsley sprig, if desired.


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