A delightful and easy-to-make fish recipe with a crispy herb-infused crust.
Pat the fish fillets dry with paper towels to remove excess moisture.
Drying the fish helps the coating adhere better and ensures a crispy crust.
Mix the breadcrumbs, Parmesan cheese, parsley, salt, and pepper in a bowl.
Use freshly grated Parmesan for a more intense flavor.
Place the flour in a separate bowl and the beaten eggs in another.
Organize your coating station in a sequence to make the process smoother.
Heat olive oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small piece of breadcrumb; it should sizzle.
Coat each fish fillet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
Press the breadcrumbs onto the fish gently to ensure an even coating.
Cook the coated fish fillets in the hot oil until golden brown and cooked through, about 3-4 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Place the cooked fish on paper towels to drain excess oil.
Draining on paper towels keeps the crust crispy.
Serve the crispy fish fillets with your favorite sauce or side dish.
Garnish with a sprig of parsley for a fresh touch.
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