In Wisconsin we love, love, LOVE our Friday fish frys!  It’s a Catholic tradition that has extended into Wisconsin culture. Ever since I moved I moved to Colorado, fish fry Fridays are much more difficult to come by.  In the spirit of the Wisconsin fish fry I created this delicious layer of buttery, lemony, crusty coating to accompany my fish!  I admittedly avoid deep frying food in the apartment in fear of death by grease fire.  I instead bake my fish.  It’s a nice added bonus that this method is healthier for me too.  Yeah… that’s REALLY why I bake everything.

[LONG BEAT]

This is a super tasty baked crust to use on any sort of white fish filet.

COOKING TIME: 20 minutes

SERVES: Six Filets

Ingredients:

• 1/2 Parmesan or Monterey Jack cheese
• 1/2 cup breadcrumbs (regular or panko)
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• dash of onion powder
• dash of celery salt
• 2 pounds of your favorite white fish

Directions:

1. Mix ingredients together and press into both sides of the fish filet.  I typically broil my fish.  When I use this recipe, I broil (on high) each side of the fillets for 1-2 minutes, add the crust, then broil again for an additional 1-2 minutes until the fish is flakey and the crust is crispy.  Be careful not to overcook them.

Note:

I have never tried to pan fry this crust.  Keep that in mind all you adventure-seeking chefs!

Also, this recipe is VERY forgiving.  If you don’t have celery salt or [whatever] spice, play with it a bit.  My taste buds just happen to like this particular combination.

Tags: Bake, Baked Fish Fry, Breadcrumbs, Crust, Dinner, Faux Fry, Fish, Fish Fry, Parmesan, Under 30 minutes, Wisconsin

Categories: Recipes, Seafood | 2 Comments »