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Cracker-and-Parmesan-Crusted Fish Fillets

June 2009
Cracker-and-Parmesan-Crusted Fish Fillets

by 18 people

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Makes: 4 servings

Ingredients
  • 1 cup oyster crackers
  • 1/3 cup Ritz crackers (a generous handful)
  • 3/4 cup parmigiano-reggiano cheese
  • 1/3 cup 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
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 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)