Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Parmesan Crumbed Fish




Source of Recipe


Reprinted from Diabetic Dinners © Company's Coming Publishing Limited


Recipe Introduction


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


List of Ingredients




Large egg 1 1
Milk 2 tsp. 10 mL

Fine dry bread crumbs (1/2 oz., 14 g) 3/4 cup 175 mL
Finely grated fresh Parmesan cheese 3 tbsp. 50 mL
Chopped fresh parsley (or 2 1/4 tsp., 11 mL, flakes) 3 tbsp. 50 mL
Salt, sprinkle

All-purpose flour 3 tbsp. 50 mL
Fish fillets (such as snapper), skinned 1 1/2 lbs. 680 g

Canola oil 1 1/2 tbsp. 25 mL


Recipe



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. Serves 6.


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