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Fast & Easy Recipe For Cracker and Parmesan Crusted Fish Fillets

Sunday Dinner: Cracker-and-Parmesan-Crusted Fish Fillets

If you're a fan of Brown Sugar Cinnamon Ritz Crackers or the original variety, then you'll absolutely flip for this Parmesan-encrusted sole dish.

It achieves a browned, crispy exterior with the help of crushed Ritz crackers, which have a light crunch. Old Bay, the classic seafood seasoning, adds just the right amount of spice.

Can't locate sole? Then substitute another relatively flat, delicate, white fish like tilapia, sand dabs, or flounder for this dish. See the easy recipe when you keep reading.

Cracker-and-Parmesan-Crusted Fish Fillets

Cracker-and-Parmesan-Crusted Fish Fillets

Fast & Easy Recipe for Cracker and Parmesan Crusted Fish Fillets 2009-11-20 15:22:23


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


  1. 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.
  2. Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. 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.
    1. Serves 4.

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