Prep 10 mins
Cook 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.
- 118.29 ml all-purpose flour
- 118.29 ml milk
- 78.07 ml panko breadcrumbs
- 118.29 ml grated parmesan cheese
- 4.92 ml crushed red pepper flakes (or more, if you like it spicier!)
- 1.23 ml pepper
- 1.23 ml salt
- 2-4 boneless fish fillets (such as mahi mahi or tilapia)
- 44.37 ml butter
- 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.
- Coat the fillets with the flour, then the milk, and then the bread crumb-Parmesan mixture. Press the mixture into the fish.
- Melt the butter in a large skillet, and sauté fillets until golden brown and flesh flakes easily with a fork.
So easy and with just the right kick of hotness. I used it on catfish and another time on chicken strips. It was delish!