Cracker-and-Parmesan-Crusted Fish Fillets

By ccavaletti

Ingredients

• 1 cup oyster crackers
• 1/3 cup Ritz crackers (a generous handful)
• 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 or granulated garlic (optional)
• Flour, for coating
• 2 large eggs, beaten
• Splash heavy cream or half-and-half
• Extra-virgin olive oil (EVOO), for frying
• 4 sole or tilapia fillets, rinsed and patted dry
• Salt and pepper
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using.

Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.

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.

NOTE:

I threw a lot of the breading away. Either cut in half or save some.