Crispy Parmesan-Crusted Filet of Fish

Ingredients

·         1 cup all-purpose flour

·         2 tablespoons Old Bay seasoning

·         2 large eggs

·         4 6-ounce filets of tilapia or sole

·         Pepper

·         1 cup plain, fine breadcrumbs or cracker crumbs

·         1/2 cup grated Parmigiano Reggiano

·         ¼ cup olive oil

·         2 lemons

·         Your favorite tartar sauce (optional)

Directions:

Preheat oven 250˚F.

Set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.

Preheat a large skillet over medium to medium-high heat with 1/4 cup of olive oil. Sauté 2 filets at a time 6-7 minutes until golden, turning once. Place the first batch in low oven on cooling rack over baking sheet to keep crisp. Wipe any burned bits from pan before cooking second batch. Heat another 1/4 cup olive oil and cook second batch. 

Serve with lemon wedges and tartar sauce of your choice.

RachaelRay