Redfish Parmesan Recipe
Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.
Ingredients:
4 large Redfish fillets
2 eggs
2 cups half and half
3/4 cup Parmesan cheese
1 cup of flour
2 teaspoons black pepper
3/4 cup cracker meal
1 tablespoon basil
1/2 teaspoon paprika
2 tablespoons oregano
2 tablespoons parsley
1/2 teaspoon crushed red pepper
1 cup olive oil
1/4 pound butter, unsalted
Directions:
Mix half and half with eggs until well blended. Then mix all other ingredients except the flour, oil and butter. Coat the fillets in the flour, then dip in half and half and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish parsley.