Ingredients

4 filets of white fish ( small flat fillets cook the quickest)

3 eggs, beaten

1 cup breadcrumbs (panko crumbs work extrmely well, see note***)

4 Tbs olive oil (or butter)

1 lemon, sliced

2 Tbs Italian parsley, roughly chopped

Preparation

  1. Make sure there is no bones in the fish filets
  2. Dredge the fillets in flour then place in a shallow pan and pour the eggs over the fish.
  3. Then dredge in the breadcrumbs.
  4. Cover and refrigerate until ready for cooking.
  5. Remove and pat dry.
  6. Heat the butter or oil over medium heat, in a large skillet.
  7. Add the breaded fish and cook for 3-4 minutes on each side, until golden. Sprinkle with the fresh parsley and salt.
  8. Garnish on plates with lemon.

** Note: the panko crumbs are pretty coarse, so pulsing some of them in a food processor or crumbling them in your hands will help them adhere to the egg batter easier.

Try and play with mixing the panko or your favorite store-bought crumbs for some interesting breading variations. Like panko and ground almonds, or panko and coconut.