How to Prepare Crusty Redfish Parmesan

Make this easy but tasty dish in less than 30 minutes. The buttermilk soaking and parmesan cheese give it an unusual flavor. The recipe serves 4.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1/2 cup olive oil
• 4 Redfish fillets 8 to 10 ounces, 1/2 inch thick
• 3/4 cup prepared bread crumbs
• 2/3 tsp. sweet paprika
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 2/3 tsp. dried thyme leaves
• Pedal boat
• 1 tsp. onion powder
• 3/4 tsp. cayenne pepper
• 1 tsp. grated Parmesan cheese

1. Soak the fillets in buttermilk for 2 to 4 hours. Pat them dry and let them come to room temperature.
2. Place a quarter of an inch of olive oil in a skillet and set the burner on medium (350 degree) heat.
3. Make the seasoning mix by combining all of the dry ingredients, except the bread crumbs.
4. Dry the fillets as much as possible then brush them with some of the oil and sprinkle the seasoning mix evenly on both sides. Brush again with oil and dredge in the bread crumbs.
5. Place them immediately in the hot skillet. Fry for 6-8 minutes on each side until brown.

Tips & Warnings

• The smaller fish, 20 to 22 inches, will make 2 fillets.
• The medium size, 22 to 24 inches, fillets can be halved to make 4 servings but you will have to shave a little off of the thick (front) end to get it down to a half inch thick.
• The larger size, 24 to 28 inches, will make 6 fillets. The thick end has to be sliced lengthwise.
• Anything longer than 28 inches is too tough.
• Turn the pieces in the skillet only once; otherwise they have a tendency to fall apart.