Cracker and Parmesan crusted Tilapia
Serves 4
1 cup oyster crackers
1/3 cup Ritz crackers (generous handful)
¾ cup parmesan cheese
1/3 cup flat leaf parsley leaves
3T chopped fresh chives
2T fresh thyme leaves
1T Old Bay seasoning
1 tsp garlic powder (optional)
Flour, for coating
2 large eggs, beaten
Splash of heavy cream or half and half
EVOO, for frying
4 sole or tilapia fillets, rinsed and patted dry
salt and pepper
lemon wedges for serving
Using a food processor, grind the oyster crackers, Ritz crackers, parmesan, parsley, chives, thyme, Old Bay seasoning, and garlic powder (if using). Transfer to a shallow bowl. Place flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
Fill a large skillet with enough EVOO to reach a depth of ¼ inch and heat over med.-high heat. Preheat oven to 200 degrees. Season fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm. Serve with the lemon wedges.
