Cracker-and-Parmesan-Crusted Fish Fillets
June 2009
Makes: 4 servings
- 1 cup oyster crackers
- 1/3cup Ritz crackers (a generous handful)
- 3/4cup parmigiano-reggiano cheese
- 1/3cup flat-leaf parsley leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder or granulated garlic (optional)
- Flour, for coating
- 2 large eggs, beaten
- Splash heavy cream or half-and-half
- Extra-virgin olive oil (EVOO), for frying
- 4 sole or tilapia fillets, rinsed and patted dry
- Salt and pepper
- Lemon wedges, for serving
- 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.
- 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 degrees . 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
Tip
Pair with:
- Root:1 Chardonnay 2008 (Chile)