There are some day's when I get completely frustrated that there isn't decent grocery store in the town where I live. Don't get me wrong, our house isn't totally in the middle of nowhere - we do have a Wal Mart I go there for emergencies and some staples but I have to travel quite a bit further for specialty foods.
Ben and I made a trip to Athens a few weekends ago and I took full advantage and did some grocery shopping at Fresh Market while we were there. (I have mad love for Fresh Market.) Ben wasn't quite as excited as I was about the grocery shopping trip as I was, but he came along anyway.
While I was there, I browsed past the seafood counter and I spotted fresh rainbow trout! Fresh fish in this land locked city is a rare find so I snatched up 3 filets. I brought my fish home and hit the internet for some much needed inspiration on how to best cook my prized fish. I settled on a Rachel Ray recipe called cracker and parmesan crusted fish.
Cracker and Parmesan Crusted Fish
- 1 cup oyster crackers
- 1/3 cup Ritz crackers (a generous handful)
- 3/4 cup parmigiano-reggiano cheese
- 1/3 cup flat-leaf parsley leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder or granulated garlic (optional)
- Flour, for coating
- 2 large eggs, beaten
- Splash heavy cream or half-and-half
- Extra-virgin olive oil (EVOO), for frying
- 4 sole or tilapia fillets, rinsed and patted dry
- Salt and pepper
- Lemon wedges, for serving
- Cracker and Parmesan Crusted Fish
Ingredients - 1 cup oyster crackers
- 1/3 cup Ritz crackers (a generous handful)
- 3/4 cup parmigiano-reggiano cheese
- 1/3 cup flat-leaf parsley leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder or granulated garlic (optional)
- Flour, for coating
- 2 large eggs, beaten
- Splash heavy cream or half-and-half
- Extra-virgin olive oil (EVOO), for frying
- 4 sole or tilapia fillets, rinsed and patted dry
- Salt and pepper
- Lemon wedges, for serving
Directions - Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
- Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200 degrees . Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm
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