| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Vegetables |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 2 |
lb |
Rock Cod filets; or Red Snapper |
| 1/2 |
c |
Flour |
| 3 |
|
Eggs; lightly beaten |
| 1 |
c |
Parmesan cheese; grated |
| 3 |
tb |
Butter |
| 2 |
tb |
Vegetable oil Salt & fresh ground pepper |
INSTRUCTIONS
BARB DAY
Preheat oven to 400 degrees F. 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, saute 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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