The simplicity of this dish is what makes it so appealing. The freshest, highest quality fish filet of your choice, simply dredged in the classic 3-part coating of eggs, flour, and a light breadcrumb mixture. In true Italian fashion, the egg mixture is not only eggs but a mixture of grated parmesan and pecorino cheeses, basil, and salt and pepper. After coating the fish filets give then a nice drizzle of quality extra virgin olive oil before baking them, or if you prefer, frying them in sunflower or canola oil. These crisp, tasty fried fish filets are nice served alongside homemade coleslaw, a flavorful side salad, or even some roasted asparagus with lemon.
Fish filets coated in flour, an egg mixture, and breadcrumbs
(To view this recipe, click on the blue blog post title above)
Simple Fried Fish Filet
Ingredients:
- * Recipe courtesy of Mami Camilla Cooking School*
- Season your fish filets on both sides with a touch of salt and pepper. In a large mixing bowl combine 5 whole eggs, 1 cup of grated parmesan/pecorino cheese mixed, ¼ cup of chopped fresh basil, and a pinch of salt and pepper. In a second bowl have all-purpose flour, and in a third bowl, fresh breadcrumbs.
- Coat the fish filets first with flour, then the egg mixture, and last in the bread crumbs. Drizzle the coasted fish filets with extra virgin olive oil and bake for 20-30 minutes in a 375 degree oven, or until the fish is firm and the outside crisp. Or, you can fry the breaded fish filets in either sunflower or canola oil.
Directions:
Tagged: batter, culinary school, externship, fish, fried fish, Italy, Mami Camilla cooking school, Sorrento
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