Oh that was good! A true delight!
For those who have children who are rétissants to eat fish, I would think that this recipe could please them. The breading is really good with his little taste of lemon parsley. You can choose crackers that we want. I chose to put the Britons to the vegetables.
For fish, I chose the catfish. I like this fish because there are no edges nets. Soaked in a marinade with garlic and maple syrup, it added a little more, though tasty.
Just looking at my zImage, I still have the O, mouth!
Crusted Fish Fillets Lemon
Ingredients: 1 tablespoon
. tsp chopped garlic 2 tablespoons
. tablespoons (35 grams) of maple syrup
Salt and pepper to taste
4 fillets of tilapia, trout or halibut 180 g (about 1 / 3 lb) each
1 / 3 cup (45 g) flour 1 egg
3 / 4 cup cracker crumbs (such as Breton)
1 tsp. tablespoon lemon zest 2 tablespoons
. tablespoon chopped parsley
1 / 4 cup (60 grams) of canola oil
Steps:
In a bowl, combine garlic with maple syrup and seasoning.
Place fish fillets in dish, turning to coat well with sauce.
Prepare three bowls.
In the first, add the flour.
In the second, beat the egg.
In the third, combine the breadcrumbs with the lemon zest and parsley.
Dredge fish fillets in turn. Shake off excess.
Dip fish into egg then place in bread crumbs. Press lightly so the crumbs adhere well to the flesh.
In a skillet, heat oil over medium heat. Cook the fillets about 3 minutes each side. (+ Or - depending on thickness of fillets)
BM Note: As my fillets were thicker, I preferred to finish cooking in the oven to 375 degrees F on a baking sheet + parchment paper for about 10 min.
Source: I cook dinner Express
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