“A great cruncy coating with a kick! This recipe can be used with almost any fish fillet - I use mahi mahi, but it would be good with tilapia, sole, flounder, etc. or even bass, crappie, walleye, or bluegill.”
READY IN:
20mins
SERVES:
2-3
YIELD:
1 fillet
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare three shallow bowls: in the first, put the flour. In the second, the milk; in the third, the bread crumbs, Parmesan, red pepper, pepper, and salt.
  2. Coat the fillets with the flour, then the milk, and then the bread crumb-Parmesan mixture. Press the mixture into the fish.
  3. Melt the butter in a large skillet, and sauté fillets until golden brown and flesh flakes easily with a fork.

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