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Pan-Fried Fish Parmesana

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

15 min

Ready

35 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon lemon juice
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1 tablespoon worcestershire sauce
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2 pounds cod fillets
rock, or red snapper
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½ cup all-purpose flour
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3 large eggs
lightly beaten
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1 cup Parmesan cheese
grated
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3 tablespoons butter
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2 tablespoons vegetable oil
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1 x salt
to taste
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1 x black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
15 ml lemon juice
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15 ml worcestershire sauce
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907.2 g cod fillets
rock, or red snapper
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118 ml all-purpose flour
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3 large eggs
lightly beaten
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237 ml Parmesan cheese
grated
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45 ml butter
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3E+1 ml vegetable oil
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1 x salt
to taste
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1 x black pepper
freshly ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 39442% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 496mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 91g
Vitamin A 8% Vitamin C 10%
Calcium 22% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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