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Parmesan Crumbed Fish

Source of Recipe

Reprinted from Diabetic Dinners © Company's Coming Publishing Limited


Parmesan Crumbed Fish

Snapper and sole work well in this recipe, but so will your favourite kind of fish.

WW Points
Serves 6.

Large egg 1
Milk 2 tsp.
Fine dry bread crumbs 1/2 oz / 3/4 cup
Finely grated fresh Parmesan cheese 3 tbsp.
Chopped fresh parsley 3 Tbsp.(or 2 1/4 tsp flakes)
Salt, sprinkle

All-purpose flour 3 tbsp.
Fish fillets (such as snapper), skinned 1 1/2 lbs.

Canola oil 1 1/2 tbsp.

Beat egg and milk with fork in shallow dish. Combine next 4 ingredients in separate shallow dish.

Measure flour onto sheet of waxed paper. Cut fish into 6 portions. Dredge fish in flour. Dip into egg mixture. Press into crumb mixture until coated.

Heat canola oil in large non-stick frying pan on medium. Add fish. Cook for about 3 minutes per side until fish is golden and flakes easily when tested with fork.

To Make Ahead: Crumb fish. Cover. Chill for up to 4 hours.

1 serving equals: 223 Calories; 7.3 g Total Fat (3.2 g Mono, 1.8 g Poly, 1.6 g Sat); 73 mg Cholesterol; 14 g Carbohydrate; 1 g Fiber; 24 g Protein; 255 mg Sodium ++++ Exchanges: 1 Starch; 1/2 Fruit & Vegetable; 3 Protein ++++ WWP: 5