Fishing has been really good this summer here in upper Michigan, which has encouraged me to have fish on the menu at least once a week for supper. One of my favorite deep fried fish recipes is for Deep Fried Parmesan fish. This recipe creates a nice coating with a little bit of heat created by using the cayenne pepper which you can adjust easily to taste. When I first tried this recipe, my son, who owns Blogchef.net, prepared it to post on his Blog. My first thought was that the Parmesan cheese would overwhelm the recipe; it did not, and the end result was a delicious fish fry.
For fish I used Crappies in this recipe because that is what we caught on the last fishing trip, but any kind of white fish would work out fine – needless to say the fresher the better.
I think it’s hard to beat Shore Lunch for a fresh fish coating, but my wife likes this Deep Fried Parmesan fish every bit as well, and according to her, maybe even better.
- 6-8 medium fish fillets
- ⅓ cup parmesan cheese
- 1 cup dry bread crumbs
- ½ teaspoon cayenne pepper or to taste
- 2 eggs (beaten)
- ½ cup white flour
- salt and pepper to taste
- Oil (for frying)
- Lemon Sauce ingredients
- 6 tablespoons mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon grated lemon zest
- ½ teaspoon basil
- In a small bowl mix together the lemon sauce ingredients; set aside in the refrigerator to chill giving time for the flavors to blend.
- Preheat deep fry to 350F.
- In a wide shallow dish mix together the bread crumbs, Cayenne pepper, and parmesan cheese. (I use a pie dish for this)
- Place the flour in another shallow dish and salt and pepper it to taste.
- In a small bowl whisk or beat the eggs until well beaten. (Not frothy but well combined)
- To coat the fillets, roll them in the flour to lightly coat, and then dip them in the beaten eggs; then roll them in the bread crumb mixture pressing lightly to coat.
- Deep fry each fillet until golden brown, drain on paper towels and serve with the lemon sauce.