Debbie Reynolds Parmesan Fried Fish

Ready in 1 hour

Try this Debbie Reynolds Parmesan Fried Fish recipe, or contribute your own. "Cheese" and "Seafood" are two of the tags cooks chose for Debbie Reynolds Parmesan Fried Fish.

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4 tb Grated Parmesan cheese
4 tb milk
1/4 ts Garlic salt
2 tb Parsley, fresh; finely snipped
1 lb Fresh fish fillets; or frozen
1/2 c Saltine cracker crumbs
Lemon; sliced (opt)
2 Eggs; beaten
1 c Cooking oil
4 tb Flour

Original recipe makes 1



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. File

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