Cracker & Parmesan Crusted Fish Fillets

By Jgerwin

Ingredients

• 1 C oyster crackers
• 1/3 C Ritz crackers ( a generous handful)
• 3/4 C parmigiano-reggiano cheese
• 1/3 C flat-leaf parsley leaves
• 3 TBLS chopped fresh chives
• 2 TBLS fresh thyme leaves
• 1 TBLS Old Bay seasoning
• 1 tsp garlic powder
• Flour, for coating
• 2 large eggs, beaten
• Splash heavy cream or half and half (I used skim milk)
• Extra-virgin olive oil (EVOO)
• 4 sole or tilapia fillets, rinsed and patted dry
• salt & pepper
• lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

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. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream (milk)
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 cracher 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.