Cracker and Parmesan Crusted Fish Fillets |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
1 cup oyster crackers |
1/3 cup ritz cracker (a generous handful) |
3/4 cup parmigiano-reggiano cheese |
1/3 cup flat leaf parsley |
3 tablespoons chopped fresh chives |
2 tablespoons fresh thyme leaves |
1 tablespoon old bay seasoning |
1 teaspoon garlic powder (optional) or 1 teaspoon granulated garlic (optional) |
flour, for coating |
2 large eggs, beaten |
splash heavy cream or half-and-half |
extra-virgin olive oil, for frying (evoo) |
4 sole fillets or 4 tilapia fillets, rinsed and patted dry |
salt and pepper |
lemon wedge, for serving |
Directions:
1. Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
2. Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.
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