Pan-Fried Fish Parmesana
Yield
6 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | pounds |
cod fillets
rock, or red snapper |
|
| ½ | cup |
all-purpose flour
|
|
| 3 | large |
eggs
lightly beaten |
|
| 1 | cup |
Parmesan cheese
grated |
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
worcestershire sauce
|
|
| 907.2 | g |
cod fillets
rock, or red snapper |
|
| 118 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
lightly beaten |
|
| 237 | ml |
Parmesan cheese
grated |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Preheat oven to 400℉ (200℃).
Combine lemon juice and Worcestershire sauce, and sprinkle on the fish pieces.
Salt and pepper the fish, then dredge lightly in flour.
Dip the fish in eggs, then coat generously with the grated cheese.
In a heavy skillet, sauté the fish in a mixture of butter and oil over medium heat for 3 to 4 minutes to brown.
Turn and brown the other side.
Place the skillet in the oven for 4 to 5 minutes to heat through.
Serve immediately.
