Lemon Zest-Herb Breaded Fish Fillet

If wishes were fishes, we'd all have a fry!  And if fry were this good, we would have another. :)  I "wish" fish wasn't so darn expensive and I would have it more often.  I love to check the reduced section for fish- you have to be careful because fish gets stinky fast, so make sure your menu plan is flexible, because you buy it, and you are having fish for dinner. :)  Such was the case with us.  I came up with my own little recipe for these, and it turned out pretty good.  The process was very similar to Chicken Milanese.

*Lyd's Tip:  I made a little bigger batch, and we had just enough left over for Fish Tacos the next day. (Recipes Coming.)

Lemon Zest-Herb Breaded Fish Fillet

4-5 fish fillets (like tilapia, orange roughy, snapper, etc)

Zest & Juice of 1 lemon

1 cup bread crumbs

1 T dried parsley

Salt & Pepper

1-2 eggs, beaten

1/4 flour

oil for cooking

Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the breadcrumbs, lemon zest and parsley. Season the fish with salt and pepper. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded fish a plate or tray.

Heat a large pan with enough oil to cover the bottom.  When warm, add breaded fish.  Cook each side for a few minutes until fish is flaky.  Add a little lemon juice while cooking.  Serve warm.