Redfish Parmesan

(printed from CDKitchen)
6 Redfish fillets, 8 to 10 oz each
2 cups half and half cream
2 eggs
1 cup flour
2 tsp white pepper
¾ cup cracker meal
2/3 cup Parmesan cheese
½ tsp paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
½ tsp cayenne pepper
1 cup olive oil
¼ lb. butter, unsalted
2 lemons, cut in wedges, for garnish

Combine all ingredients except for flour, half and half cream, eggs, oil and butter.  Dust the fillets
in the flour, then dip in cream and egg mixture.  Coat with all of the other dry ingredients combined.

Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake.
Garnish with lemon and parsley.

Plano's Best Meat Market Products

HOME
ABOUT US
RECIPES
CONTACT
MEATS
GAME & SEAFOOD
SAUSAGES
DELI ITEMS
SMOKING WOODS & SEASONINGS
FREEZER PACKS
HINDS & SIDES
GAME PROCESSING
TESTIMONIALS (VIDEO)
FROM THE OWNER (VIDEO)
ABOUT USDA MEAT GRADES
KNOW YOUR CUTS
Online Business Partner® by Frisco Websites