Awesome fish!

[colliegirl]

I tried the parmesan covered fillets of fish and it is outstanding!

[itsallaboutme]

how did you do it? i tried them the other night and i put them in oil and in a fry pan and all the topping came off! they looked a mess. the flavor was good but they looked so bad!

[recipelover]

I posted the original recipe and have only had one time that the cheese did not stick to the fish. It was my fault for not using a good nonstick pan. You also need to make sure that there is enough egg and then enough cheese on each one and you need to let them set for at least 5 minutes. Mine usually set for 10 minutes. I also think that you need to have enough olive oil in the pan and that your heat needs to be medium (not too hot or too low). I only flip them once.

And to colliegirl, I am glad that you loved them. We do too!! In fact we will have them again tomorrow night.

Here is the recipe again if you want it:

Here is one of our new favorite ways to eat fish fillets. It is quick to make and tastes great. Since there are only two of us, I don't make 2 lbs. of fish, but I follow the recipe for the rest of the ingredients. You can also add other seasonings by adding them to the parmesan cheese before coating the fish.

Parmesan Crusted Fish (all phases)

This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. (I used Tilapia fillets and they were excellent). The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces.

1 egg
1/2 teaspoon granulated garlic (I used one clove, crushed or sprinkles of garlic powder)
1/2 teaspoon pepper
2 pounds fish fillets
3/4 to 1 cup Parmesan, grated (I used Kraft 100% that comes in a plastic container)
1 tablespoon canola oil (can cut down on oil if making less fish)
1 tablespoon olive oil
2 tablespoons chopped parsley (optional)
1 lemon, cut into wedges (optional)

Beat the egg lightly with the garlic and pepper.
Coat the fish fillets with the beaten egg, draining off excess.
Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking.

Heat the oils in a large skillet (I recommend a non-stick pan) and I only use olive oil) over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges.

[rabbitlvr]

I made this on Wednesday evening and we really enjoyed it too.

[Deliria]

Mmmmm... this sounds delicious. I'm going to try it soon!

[Kai]

This looks delish! And it has Friday night meal all over it.

[beachy keen]

I made the recipe this week, and thought it was great....and much easier than I expected it to be. This one will be a staple at my house.

[recipelover]

I am glad that so many of you are enjoying the recipe as much as we do.

Pecan Parmesan Crusted Chicken Breasts

I made a variation of my recipe tonight with chicken. I added some ground pecans and some Italian seasoning to the parmesan cheese. I did not even use the egg wash--just wet each side of a chicken breast with a little water and dredged them in the cheese mixture. As in the fish, I let them set for about 10 minutes then I sauteed them in a pan with olive oil. We loved them!!! My husband commented about how good this chicken was!

PS I also pounded the thick end of the breast to flatten it to the thickness of the rest of the breast. It cooks evenly and in faster time.

[colliegirl]

The cheese will come off if you don't leave the fillets sit awhile after coating them. The skillet has to be very hot when you put them in so it sears the meat. If you use the oven, heat the skillet on top of the stove first.

[colliegirl]

When I used this receipe on chicken breasts, I sliced the breast into wedges for more even cooking and more coating. More like a chicken finger.

[mommy2three]

BUMP! I made this fish tonight and it's the best I've ever made, maybe even the best I've ever had. Before SB I only ate breaded fried fish w/ tartar sauce. I hated all other kinds of fish. When I started SB I forced myself to eat fish twice a week, because of it's health benefits. I thought this would be okay, but it was GREAT! You have to try this recipe! I let it sit the five min, and none of the topping came off. Even my 16 month old ate a whole fillet by himself! Thanks for posting this recipe, it's an instant favorite!

[caterpillar]

Yes, it is exquisite! I used flounder, and I used equal parts almond meal and parmesan cheese, and I added fresh chopped parsley and minced garlic to the egg. I used my non-stick electric skillet to cook them. My two year old loves these! Any danger in eating too much whitefish?? Because I intend to make these again tomorrow.

I'm also going to try this with tofu. I'll post how that goes.

[rosie103]

I'm going to try this tonight. The only problem migh be that I only have shredded parmesan, so it may not work at all. We'll see.

[RedRox]

I have made this twice now, once with yellowfin tuna and once with mahi mahi, and both times used the DiGorno shredded parmesan which is the parma cheese of choice by our family. It probably doesn't stick quite as well and a bit more comes off in the pan than maybe with the finely grated stuff, but it still comes out pretty yummy! They also make a more grated style, so maybe we'll buy some of that and just keep it around for this recipe and keep the other stuff for the pasta dinners. The one daughter who actually eats and enjoys fish with us asked if we can cook fish like this all the time! So yeah you can definately make it work with the larger, shredded style of parmasan cheese, but I could see where it might be a more even coating with the more finely grated kind.

I also tweaked the recipe a bit by adding a splash of milk to the egg and adding some dill and tarragon as additional spices. We also have a lemon-garlic powder marinade that I used in place of the just plain garlic. I think it is the kind of recipe that lends itself to adapting to your favorite spices and flavors for fish.

[recipelover]

Since I first posted this recipe, we have had it close to once a week. We love it. I have never tried it with larger hunks of fish like tuna etc, so thanks for posting your results.

Just a thought about your parmesan--grind it up a little to make it more like finely grated. I also like your idea of dill and tarragon for some fish. Sounds good.