Monday, December 21, 2009

Cracker-and-Parmesan-Crusted Fish Fillets

This is a recipe I found in the Rachael Ray Magazine.  It is an excellent way to eat fish, especially if you are a picky fish eater.  The cook time for the fish is dead-on if you use tilapia fillets.  I am always either over cooking or under cooking my fish, but this came out perfect!

Cracker-and-Parmesan-Crusted Fish Fillets




1 cup oyster crackers
1/3 cup Ritz crackers
3/4 cup parmigiano-reggiano cheese
1/3 cup flat-leaf parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons fresh thyme leaves
1 tablespoon Old Bay seasoning
1 teaspoon 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

1.  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, beat the eggs and cream.
2.  Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat.  Preheat the oven to 200 degrees.  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.  Transfer each batch to the oven to keep warm  Serve with the lemon wedges.