Parmesan-Red Pepper Fish

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Total Time
10 mins
10 mins

A great cruncy coating with a kick! This recipe can be used with almost any fish fillet - I use mahi mahi, but it would be good with tilapia, sole, flounder, etc. or even bass, crappie, walleye, or bluegill.

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  1. Prepare three shallow bowls: in the first, put the flour. In the second, the milk; in the third, the bread crumbs, Parmesan, red pepper, pepper, and salt.
  2. Coat the fillets with the flour, then the milk, and then the bread crumb-Parmesan mixture. Press the mixture into the fish.
  3. Melt the butter in a large skillet, and sauté fillets until golden brown and flesh flakes easily with a fork.