Swenson's Pan Fried Fillets
photo by CulinaryQueen
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 1 1/2 lbs sole fillets or 1 1/2 lbs tilapia fillets
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon cream
- 1⁄2 cup flour
- 2 tablespoons breadcrumbs
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- 1 medium onion, grated (juice too)
- 1⁄8 cup parmesan cheese
directions
- Wash and dry fillets.
- Mix together egg, mayonnaise, and cream.
- Dip fillets in this mixture, and then coat them with a mixture of flour, bread crumbs, garlic powder, salt and pepper.
- Heat frying pan over medium heat. Add butter and melt. Saute onion and juice for a minute. Add fillets and cook until lightly brown, 2-3 minutes a side.
- Sprinkle w/ grated parmesan cheese.
- You may want to adjust salt, pepper, and parmesan cheese to your taste.
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Reviews
-
All I can say is YUUUUUUMMMM!!! I put the fish right on top of the onions and when I flipped it they were all golden and crispy on the fish. It was also very moist and flavorful. The egg, mayo and cream mix is what really does it. I forgot to put the grated cheese on top but didn't miss it at all. Thanks Susan!
RECIPE SUBMITTED BY
I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios.
We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen!
I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage.
FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list.
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MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well.
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