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Crispy Fish Parmesan

Crispy Fish Parmesan
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Crispy Fish Parmesan offers a deliciously golden and crunchy Parmesan crust that perfectly complements tender, flaky white fish. Quick and easy to prepare with simple ingredients, this family-friendly dish is perfect for weeknight dinners or entertaining guests. Its versatile taste pairs well with a variety of sides, making it a crowd-pleasing favorite packed with texture, flavor, and beautiful presentation.

Ingredients

Scale

Fish and Coating

  • 4 white fish fillets (such as cod, tilapia, or haddock), about 6 oz each
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • ¾ cup freshly grated Parmesan cheese
  • ¾ cup breadcrumbs (panko for extra crunch or regular breadcrumbs)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tbsp dried parsley (or 2 tbsp fresh, chopped)

For Cooking

  • 3 tbsp olive oil or butter (for pan-frying)

Optional Variations & Add-ins

  • Crushed red pepper flakes (to taste, for spicy version)
  • Gluten-free breadcrumbs or crushed nuts (for gluten-free alternative)
  • Mixed herbs such as fresh basil, thyme, or dill
  • Alternative cheeses like Pecorino Romano or Asiago mixed with Parmesan

Garnishes & Serving Suggestions

  • Fresh lemon juice (for sprinkling)
  • Chopped fresh parsley or basil

Instructions

  1. Prepare the Coating: Arrange three shallow bowls: one with flour, the second with beaten eggs, and the third with a mixture of freshly grated Parmesan, breadcrumbs, garlic powder, oregano, and parsley. This setup streamlines the breading process.
  2. Coat the Fish Fillets: Pat fish fillets dry thoroughly. Lightly dust each fillet with flour, dip it into the beaten eggs, then press firmly into the Parmesan and breadcrumb mixture, ensuring both sides are evenly coated.
  3. Cook to Crispy Perfection: Heat olive oil or butter in a skillet over medium heat. Place coated fish carefully into the skillet and cook for 3-4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
  4. Serve Hot and Fresh: Transfer cooked fish to a plate lined with paper towels to drain any excess oil. Serve immediately to maintain the crispy, crunchy crust.

Notes

  • Dry fish thoroughly to ensure the coating adheres well and crisps instead of becoming soggy.
  • Use freshly grated Parmesan cheese for better melting and flavor development in the crust.
  • Do not overcrowd the pan; cook in batches if necessary to keep the oil hot and maintain crispiness.
  • Use medium heat to prevent burning the Parmesan coating before the fish is cooked through.
  • Let the fish rest briefly before serving to help the crust set and flavors develop.
  • For a lighter option, bake coated fish at 400°F (200°C) for 15-20 minutes until golden and crispy, instead of pan-frying.
  • Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.

Nutrition

Find it online: https://amandafood.com/crispy-fish-parmesan/