Shelly's Recipe

CRISPY LEMON PEPPER FISH

Category: Fish and Seafood

4 thick slices white fish fillets
Lemon pepper
2/3 cup dry bread crumbs
2 cups grated parmesan cheese
1 tsp dry mustard
6 green shallots, chopped
2 tbsp chopped parsley
2 tbsp butter, melted

Rinse and pat dry fish with paper towels. Spray a shallow baking pan with cooking spray. Arrange fish in a single layer and sprinkle with lemon pepper. Combine remaining ingredients and spoon over fish. Bake, covered, at 375 for 10 minutes or until flaky.

VARIATIONS: CRISPY FRIED
Combine 1/2 cup flour and 1 tbsp lemon pepper in one plate. Lightly beat 1 egg in another and add 1 cup dry bread crumbs. Dredge the fish in each plate, order given, allowing excess egg to drip off. Fry in hot oil in a skillet and cook about 2 minutes on each sigh or until lightly browned. Place on paper towel-lined platter and keep warm and keep warm until all the fish is done. Serve immediately.

Lightly beat 1 egg in another with 1/4 cup milk. Combine 2/3 cup Italian seasoned bread crumbs and 1/4 cup grated parmesan cheese in one plate. Dredge the fish in each plate, order given, allowing excess egg to drip off. Fry in hot oil in a skillet and cook about 2 minutes on each sigh or until lightly browned. Place on paper towel-lined platter and keep warm and keep warm until all the fish is done. Serve immediately.