1/3 c plus 2 Tb olive oil
2 Tb lemon juice
S&P
1 small onion
1 pd flounder or haddock fillet ( any fish fillet)
2 large eggs
1 Tb milk
3/4 c breadcrumbs
1/2 c flour
1/4 c plus 2 Tb butter
1 small garlic clove, minced
1 Tb fresh parsley, chopped
lemon wedges |
Whisk 1/3 c oil, lemon juice S&P in small bowl, stir in onions. Transfer marinade to baking dish marinade fish in refrigerate 1 hour, turning occasionally.
Whisk eggs, milk in shallow bowl. Spread breadcrumbs on plate. Spread four on plate. Remove fish, pat dry, dip fish in flour, eggs, breadcrumbs. Refrigerate 15 minutes.
Heat 2 Tb butter plus 2 Tb oil - Add fish turning once. Melt remaining 1/4 c butter, add garlic cook until butter is light brown. Pour over fish, serve with lemon wedges. |
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