Parmigiano Breaded HogFish |
- 2-4 decent sized filets, deboned
- 1 cup (or more) plain breadcrumbs (with a good ingredient label)
- 1 cup (or more) grated/shredded parmigiano-reggiano
- 2-3 pastured eggs, beaten
- 1 Tbl homemade italian seasoning (recipe here)
- unrefined sea salt (where to buy)
- black pepper
- lard, coconut oil or tallow to fry in
- Grab 3 medium sized bowls. Put breadcrumbs and italian seasoning in one, parmigiano reggiano in one and 2 eggs in the last.
- Salt and pepper the fish to taste
- Dip each filet in egg; then parmigiano; then egg again; then breadcrumbs (get your fingers dirty and make sure to pat the cheese and breadcrumbs onto the filets
- Do this until you've exhausted your filets
- In a large pan (I use my cast iron), on medium heat, add enough lard (that's what I use) to coat the bottom
- When the oil is hot, place filets in and don't over crowd
- Fry for a few minutes on each side; you want golden brown but you don't want to over cook it
- Do this until you've exhausted your filets
- Enjoy this meal with fresh sauteed veggies (with lots of butter) and white rice cooked in homemade stock (with lots of butter!)
Recipe by Naturally Loriel at https://www.naturallyloriel.com/parmigiano-breaded-hogfish/
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