Ingredients:

  • 2 (6 oz/170g each) white fish fillets (cod, haddock, tilapia, or similar), skinless
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g/0.5oz)
  • 1/2 cup grated Parmesan cheese (40g/1.5 oz)
  • 1/4 cup panko breadcrumbs (20g/0.7oz)
  • 1 tablespoon chopped fresh parsley (5g/0.2oz)
  • 1/2 teaspoon garlic powder (1.5g)
  • 1/4 teaspoon paprika (1.5g)
  • 1 large egg (approx. 50g), lightly beaten
  • 2 tablespoons all-purpose flour (16g/0.6oz)

Instructions:

  1. Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
  2. In a shallow dish, whisk together the Parmesan cheese, panko breadcrumbs, parsley, garlic powder, and paprika. In another shallow dish, place the beaten egg. In a third shallow dish, place the flour.
  3. Dredge each fish fillet first in the flour, shaking off any excess. Then, dip it in the beaten egg, letting any excess drip off. Finally, press the fish firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
  4. Heat the olive oil and butter in a large non-stick skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the crusted fish fillets in the skillet.
  5. Cook for 4-5 minutes per side, or until the crust is golden brown and the fish is cooked through. Use an instant-read thermometer to ensure the internal temperature reaches 145°F (63°C).
  6. Remove the Crispy Parmesan Crusted Fish from the skillet and serve immediately.