Grouper Française

4 servings
15 minutes total

2 large eggs (or ½ cup egg substitute)
½ cup grated Parmesan cheese
¼ cup flour
¼ teaspoon seasoned salt
⅓ cup canola oil
4 (6 oz) grouper fillets (about 1 ½ lb)

Combine eggs and Parmesan in shallow bowl; combine flour and seasoned salt in second bowl. Preheat large sauté pan on medium-high 2–3 minutes. Dredge fish in flour (coating both sides), then dip into egg mixture, allowing excess to drip off (wash hands).

Place oil in pan; swirl to coat. Place fish in pan; cook 3–4 minutes on each side until flesh is opaque and flakes easily. Serve.

Note: Always check fish for bones and cook to an internal temperature of 145°F.

Recipe and photo courtesy of Publix

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