From Shelly Carey
Note: The addition of Cheetos to this recipe might sound strange. Oddly enough, once they’re crushed-up, they just add some flavor to the dish. You would never know you’re eating fish breaded with Cheetos. The Panko bread crumbs give this fish a nice crunchy texture.
Ingredients
¼ cup flour
2 large eggs, beaten
2 cups crunchy Cheetos, crushed finely in a Ziploc bag
1 cup panko (Japanese bread crumbs)
2 teaspoons dried parsley flakes
½ teaspoon ground coriander
¼ teaspoon pepper
4 firm, white fish fillets (like tilapia or cod (20-24 oz), thawed
2 Tablespoons canola oil
Directions
Place flour on plate. Place eggs in a shallow bowl. Place Cheetos in a large Ziploc bag; seal tightly and crush with fingertips until ground finely. Add panko, parsley, coriander, and pepper; mix until well blended. Place mixture in second shallow bowl.
Dip each fish fillet in flour (coating both sides); shake off excess. Dip each fillet into egg (allowing excess to drip off). Finally, dip into crumb mixture (coating both sides; press with fingertips to coat evenly. Wash hands.
Preheat large sauté pan on medium 3-4 minutes. Place oil in pan; swirl to coat. Add one-half of the fish fillets; cook 3-4 minutes on each side or until golden and crisp. Place on paper towels to drain. Repeat with remaining fillets; add a little more oil, if needed. Serve.
Note: This recipe would also be a good coating for chicken. All ingredients would be applicable with exception to the white fish fillets.
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