4 red snapper fillets, (or other fish with hard flesh such as tilapia),
1 cup fine breadcrumbs,
1/4 cup all-purpose flour,
2 eggs, lightly beaten,
1 tbsp. grated Parmesan cheese,
1 tbsp. lemon juice,
30 ml. white wine,
1 pinch chopped parsley,
1 tsp. garlic powder,
salt and pepper to taste.


1. Rinse and pat dry the fish fillets.

2. Mix together the lemon juice, white wine and parsley, and dip each snapper fillet in the mixture.

3. Proceed by dipping the fillets in the flour and then in the beaten eggs.

4. Mix the breadcrumbs with the Parmesan cheese and garlic powder, and bread each snapper fillet with the mixture.

5. Pan-fry the fish parmesans in a shallow heavy skillet over medium-high heat on both sides until lightly golden.

6. You don't need too much vegetable oil, only enough to fry one side at a time.

This recipe for pan-fried fish parmesan can be prepared with other kinds of fish fillets such as pollock, whiting, turbot, catfish, tilapia, etc.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments | Food Articles

Pan-Fried Fish Parmesan Recipe | Copyright ©