• Prep Time:
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  • Serves: 1 Servings

Debbie Reynolds' Parmesan Fried Fish

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lb Fresh or frozen fish
  • Fillets
  • 4 tb Flour
  • 1/4 ts Garlic salt
  • 2 Eggs, beaten
  • 4 tb Milk
  • 4 tb Grated parmesan cheese
  • 1/2 c Saltine crackers, finely
  • Crushed
  • 2 tb Parsley, finely snipped
  • 1 c Cooking oil
  • Lemon slices (opt)


Thaw fish if frozen. Rinse and pat dry with paper towels. In a shallow
dish, combine flour and garlic salt; set aside. In another shallow
dish, combine beaten eggs and milk; set aside. Combine parmesan
cheese, crushed crackers and parsley. Coat fish with flour mixture.
Dip fish in egg mix, coating both sides. Roll fish in cracker crumb
mix to coat evenly. In a skillet, heat oil; add fish in a single
layer. If fillets have skin, fry skin side last. Fry fish over medium
heat on each side for 4-5 minutes. Fish is done when it flakes
easily. Drain on paper towels. Serve with lemon slices if desired.

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