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.
1/2 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.