- 1 cup Italian-style bread crumbs (mix in 1 teaspoon Old Bay or Cajun seasoning, if desired)
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 ½ - 2 pounds sole, flounder, or other white fish fillets; cut in wide strips
- 1 - 2 tablespoons butter
- ½ lemon, juice only, about 2 tablespoons
- ½ cup tartar sauce or cocktail sauce; for serving (optional)
In a shallow bowl or plate, combine the bread crumbs and Parmesan cheese. In another shallow bowl, beat the egg. Dip each piece of fish in the egg, let the excess drip off, and roll the fish in the bread crumb mixture. Set it aside on a plate.
In a large nonstick skillet, melt 1 tablespoon butter over medium heat. When the butter is bubbling, place the fish in the pan. Cook one side of the fish until it is brown, 2-3 minutes. Squeeze 1 tablespoon lemon juice over the fish and cook it for another minute. Carefully flip the fish, adding the second tablespoon of butter if needed, and repeat the process for the second side, cooking it for 2-3 minutes or until the fish flakes easily. Serve it with tartar or cocktail sauce, if desired.
To make your own tartar and cocktail sauce, combine a dollop of mayonnaise with a spoonful of sweet relish and a squeeze of fresh lemon juice. For cocktail sauce, combine a dollop of ketchup with a little creamy horseradish, Worcestershire sauce and lemon juice.
Eat and enjoy!