This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. The fish is coated with seasoned Parmesan cheese and quickly sautéed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces.
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
2 pounds fish fillets
3/4 to 1 cup Parmesan, grated
1 tablespoon canola oil
1 tablespoon olive oil
2 tablespoons chopped parsley
1 lemon, cut into wedges
Beat the egg lightly with the garlic and pepper.
Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking.
Heat the oils in a large skillet over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges.
© 1998, Katherine Heyhoe. All rights reserved.
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