Cracker and Parmesan Crusted Fish Fillets

I love fish but it’s something we really don’t eat enough of. In an effort to cook more fish, I tried this recipe I had ripped out of a Racheal Ray magazine a few years ago. I have been advised by the family that I can stop looking for other fish recipes. This is the one they like.

Cracker and Parmesan Crusted Fish Fillets

1 cup oyster crackers*
1/3 cup Ritz crackers (a generous handful)
3/4 cup parmigiano-reggiano cheese
1/3 cup flat-leaf parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons fresh thyme leaves
1 tablespoon Old Bay seasoning*
1 teaspoon garlic powder or granulated garlic (optional)
Flour, for coating
2 large eggs, beaten
Splash heavy cream or half-and-half
Extra-virgin olive oil (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, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.

Fill a large skillet with enough olive oil to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200 degrees . Season the 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.

Pleasantville Note: I had a hard time finding Oyster Crackers, so I substituted saltine crackers. It was excellent. Old Bay Seasoning is American and can be difficult to find in Canada. I always stock up when I’m in the States. It can be purchased online but I believe you could also substitute a seafood seasoning if you can’t find it. Finally, when placing your fillets in the oven to keep warm, put them on top of a cooling rack placed on a cookie sheet, that way the bottom won’t get soggy and your fish will stay crisp. If you have any left over, and chances are you won’t unless you make extra, these make excellent fish sandwiches the next day. Yummy.