Debbie reynolds' parmesan fried fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen fish |
| Fillets | ||
| 4 | tablespoons | Flour |
| ¼ | teaspoon | Garlic salt |
| 2 | Eggs, beaten | |
| 4 | tablespoons | Milk |
| 4 | tablespoons | Grated parmesan cheese |
| ½ | cup | Saltine crackers, finely |
| Crushed | ||
| 2 | tablespoons | Parsley, finely snipped |
| 1 | cup | Cooking oil |
| Lemon slices (opt) | ||
Directions
Thaw fish if frozen. Rinse and pat dry with paper towels. In a shallow dish, combine flour and garlic salt; set aside. In another shallow dish, combine beaten eggs and milk; set aside. Combine parmesan cheese, crushed crackers and parsley. Coat fish with flour mixture.
Dip fish in egg mix, coating both sides. Roll fish in cracker crumb mix to coat evenly. In a skillet, heat oil; add fish in a single layer. If fillets have skin, fry skin side last. Fry fish over medium heat on each side for 4-5 minutes. Fish is done when it flakes easily. Drain on paper towels. Serve with lemon slices if desired.
File