½ cup panko breadcrumbs
¼ cup Bowl & Basket all purpose flour
¾ tsp salt
½ tsp pepper
¾ cup grated Parmesan cheese
2 tbsp Wholesome Pantry rosemary, chopped
1 tsp Italian seasoning
Zest of 1 lemon
1 egg
1 package Bowl & Basket specialty Haddock filets, thawed
¼ cup vegetable oil, for pan frying
1
Combine first 8 ingredients (breadcrumbs through lemon) in a bowl and mix well. Set aside.
2
In a separate, small bowl, whisk the egg. Set aside
3
Be sure to pat the fish dry before dipping the fillets, one at a time, into the beaten egg, and then into the breadcrumb mixture. Be sure to coat each filet well before setting aside on a plate.
4
Heat a large skillet over medium heat and add 2 tbsp of vegetable oil. Once hot, carefully add a few fish filets (do not crowd the pan) and pan fry approximately 4-5 minutes per side, or until golden brown and cooked through. Gently remove from pan and continue until all filets have been cooked.
5
Serve with roasted potatoes, couscous or your family’s favorite side dish!
Ingredients
½ cup panko breadcrumbs
¼ cup Bowl & Basket all purpose flour
¾ tsp salt
½ tsp pepper
¾ cup grated Parmesan cheese
2 tbsp Wholesome Pantry rosemary, chopped
1 tsp Italian seasoning
Zest of 1 lemon
1 egg
1 package Bowl & Basket specialty Haddock filets, thawed
¼ cup vegetable oil, for pan frying