It’s pretty foolproof, plus it’s superquick, making it a perfect and delicious meal!
PREP: 10 minutes
COOK: 4 minutes
|2 tbsp||flour (gluten free preferred!)|
|2-3 tbsp||dry bread crumbs|
|1 teaspoon||ground black pepper or curry powder|
|1 tbsp||extra virgin olive oil|
|recommend not to add any salt!|
|For Serving:||white or brown rice; chopped fresh cilantro|
Dry the fish on both sides with paper towels.
Combine the flour and preferred seasoning on a dinner plate.
In a low shallow bowl whisk the egg(s) with 1 tablespoon water and pour on a second dinner plate.
Put the bread crumbs on a third plate.
Dredge the fish on both sides in the seasoned flour, then dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs in the 3rd plate.
Heat 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through.
Serve with rice, little green onions, and a piece of lemon to squeeze on top…
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