Everything tastes better, when fried!! If you use frozen fish fillets, let them thaw slowly in a colander then make sure they're well dry: this way the breadcrumbs coating won't detach. When I prepare them, I normally prepare more than needed for one meal, then bring them to work the day after or freeze them; they won't be as good as straight out of the frying pan, but they "can be eaten" ;-)
4 fillets of white fish (cod, sole, tilapia...), whole or cut in smaller pieces
1 eggs
1/8 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Italian sea salt
Fresh sage, basil and parsley, chopped
Italian extra virgin olive oil
Mix the chopped herbs and breadcrumbs nicely; lightly beat eggs with a pinch of salt and milk.
Pat your fillets dry with paper towel: this is a very important step, make sure that they are REALLY dry!
Dredge fish fillets in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stick firmly to your fillets and set aside.
Warm up enough olive oil to fry.
Fry cutlets, turning them in order to get golden on both sides.
Transfer on paper towel to absorb excess oil.
Serve immediately, with a green salad or other vegetables.
Serving depends on size of slices.
- Depending on how many you're preparing, while frying, keep other cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
- For gluten intolerants: use corn starch, instead of flour, and GF breadcrumbs.
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