Cracker-and-Parmesan-Crusted Fish Fillets

Another tasty fish recipe from Rachael Ray. Any white fish will do - I used flounder. I nixed the oyster crackers in this recipe and used all Ritz instead. I also used regular parmesan instead of parmigiano-reggiano. If you don't have the fresh herbs, don't fret - dried herbs will do! The ratio for using dried herbs to fresh is 1:3. There are 3 teaspoons in a tablespoon :)

1 cup oyster crackers
1/3 cup Ritz crackers
3/4 cup parmigiano-reggiano cheese
1/3 cup flat-leaf parsley leaves
3 Tbsp. chopped fresh chives
2 Tbsp. fresh thyme leaves
1 Tbsp. Old Bay seasoning
1 tsp. garlic powder
Flour, for coating
2 large eggs, beaten
Splash heavy cream or half-and-half
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. 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. 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. Serve with lemon wedges.


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