awesome for any fish

[crnawolfman]

ok....being of the single variety my married friend taught me this incredibly simple yet AWESOME way to cook any fish....dipped in egg ( I use eggbeaters) then coat in Italian breadcrumbs, heat a frying pan and use a little butter and then pan sear..OH MY GOD good...on the menu tonight was trigger fish...if you really want to go fancy, heat up some spaghetti sauce and coat it all when done, taste just like veal parmagiana.....

[HiTider]

heat up some spaghetti sauce and coat it all when done, taste just like veal parmagiana.....

The recipe (first part) sounds like a good 'un to try.  Thanks for posting. 

Now, if there's a recipe for veal parmagiana that you can make taste like fish, I'd like to have that one.

[ECFC_admin]

heat up some spaghetti sauce and coat it all when done, taste just like veal parmagiana.....

The recipe (first part) sounds like a good 'un to try.  Thanks for posting. 

Now, if there's a recipe for veal parmagiana that you can make taste like fish, I'd like to have that one.

Indeed.... why would you like your fish taste like veal parmagiana....  and for that matter, why would you like your veal to taste like parmagiana 

The first part, however, sounds tasty.....  I like the eggbeater part....  I usually use real eggs with a bit of milk and have recently switched from breadcrumbs to Zatarain's Crispy Southern Seasoned Fish Fri or the Lemon Pepper Fish-Fri http://www.zatarains.com/Products/Breadings-and-Fry-Mixes.aspx....  I like to fry the filets in oil (shhhhhh....  don't tell my cardiologist and neurologist)

[Bamaboat]

Zatarains is THE BEST.  I double dip my fish - into the egg, then into the Zat's, then back in the egg, and back in the Zat's.  Gives you a really crispy crust and keeps the filets moist.  Makes me hungry just thinking about it.

[FSUBUCK]

simple poached fish approach. 
rub butter on the bottom of a skillet or saucier for those who know what that is. 
cut up onions or shallots (see note above) and layer them on the butter
season fish with your choice, zatarans or salt pepper lemon etc, no need to add flour
lay fillets on top of onions
add white wine to cover the onions, if you would drink it dont use it
add fish stock, clam sauce or seasoned liquid to one third to one halfway up the fillet, do not smother
take parchmanet paper and rub butter on it lay on top of fillets butter side down
cook using a simmer, do not boil or the fillets will come apart, heat until just about done
remove fillets and set in warm oven
boil the liquid until you have enough left to for about an ounce or two per fillet then add about a
        TBLSP of butter per ounce
stirring constantly the sauce should thicken nicely
lay fillets out on your plates and cover each with some of your sauce

This will major league impress a date for you single guys.  Martin will know what this all means, courtesy of the Culinary Institute of Charleston at TTC.  Worth the price of admission, especially if the GI Bill is paying. 
Chez Buck     

[ECFC_admin]

simple poached fish approach. 
rub butter on the bottom of a skillet or saucier for those who know what that is. 
cut up onions or shallots (see note above) and layer them on the butter
season fish with your choice, zatarans or salt pepper lemon etc, no need to add flour
lay fillets on top of onions
add white wine to cover the onions, if you would drink it dont use it
add fish stock, clam sauce or seasoned liquid to one third to one halfway up the fillet, do not smother
take parchmanet paper and rub butter on it lay on top of fillets butter side down
cook using a simmer, do not boil or the fillets will come apart, heat until just about done
remove fillets and set in warm oven
boil the liquid until you have enough left to for about an ounce or two per fillet then add about a
        TBLSP of butter per ounce
stirring constantly the sauce should thicken nicely
lay fillets out on your plates and cover each with some of your sauce

This will major league impress a date for you single guys.  Martin will know what this all means, courtesy of the Culinary Institute of Charleston at TTC.  Worth the price of admission, especially if the GI Bill is paying. 
Chez Buck     

Nice recipe.....  (but I guess you mean " if you wouldn't drink it don't use it")

[Bamaboat]

Ditto on the only cook with wine you would drink.  Even better, drink wine while you are cooking and pour a little in the pan after filling your glass.