Debbie reynolds' parmesan fried fish

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh or frozen fish
\N \N Fillets
4 tablespoons Flour
¼ teaspoon Garlic salt
2 \N Eggs, beaten
4 tablespoons Milk
4 tablespoons Grated parmesan cheese
½ cup Saltine crackers, finely
\N \N Crushed
2 tablespoons Parsley, finely snipped
1 cup Cooking oil
\N \N Lemon slices (opt)

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.


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