This is my favorite way to eat fish, especially when it's fresh out of the ocean.
- Kimberly
Ingredients
- Fish filet (approximately 3/4 inch thick)
- Creole seasoning (Chef Don Prodomme)
- Plain bread crumbs
- Egg
- Lemon
- Salt & Pepper
Preparation
Season the fish by sprinkling the creole seasoning over the filet. Dip the fish in the egg and coat it with the bread crumbs. Place the filets on a cooking sheet and drizzle lemon on top.
I’ll serve this atop a bed of rice pilaf and lemons galore. The boys like to wrap it in a flour tortilla and add some of Tony’s tartar sauce.