What is a good fish cutlet recipe?

Classic Fish Cutlets with a Twist

This recipe combines classic fish cutlet flavors with a modern twist, using a flavorful breadcrumb coating and a touch of lemon zest for freshness.

Yields: 4 servings

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients:

* 1 lb white fish fillets (cod, tilapia, haddock, etc.)

* 1/2 cup milk

* 1 egg, beaten

* 1/2 cup all-purpose flour

* 1 cup panko breadcrumbs

* 1 tbsp grated Parmesan cheese

* 1 tbsp chopped fresh parsley

* 1/2 tsp garlic powder

* 1/4 tsp salt

* 1/4 tsp black pepper

* 1/4 tsp lemon zest

* 1/4 cup vegetable oil, for frying

Instructions:

1. Prepare the fish: Cut the fish fillets into 1-inch thick pieces. Pat them dry with paper towels.

2. Set up breading stations: In three separate shallow dishes, place the flour, beaten egg, and panko breadcrumb mixture. The breadcrumb mixture should include the parmesan cheese, parsley, garlic powder, salt, pepper, and lemon zest.

3. Bread the cutlets: Dip each fish piece first in the flour, then in the egg, and finally in the panko breadcrumb mixture, ensuring they are completely coated.

4. Fry the cutlets: Heat the vegetable oil in a large skillet over medium heat. Carefully place the breaded fish cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

5. Serve: Remove the cutlets from the pan and drain on paper towels. Serve immediately with your favorite dipping sauce, such as tartar sauce, lemon wedges, or aioli.

Tips:

* For a crispy coating, refrigerate the breaded cutlets for 15-20 minutes before frying.

* You can also bake the cutlets in a preheated oven at 400°F for 15-20 minutes, or until cooked through.

* Feel free to experiment with different spices and herbs in the breadcrumb mixture.

* Serve these cutlets as a main course with a side of mashed potatoes, rice, or salad.

Enjoy!