Parmesan Fish Fillets

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Serves 2

8 oz Fish fillets, fresh or frozen
2 tbsp Flour
Dash garlic salt
1 Beaten egg
2 tbsp Milk
1/4 cup Finely crushed saltine crackers
2 tbsp Grated Parmesan cheese
1 tbsp Finely snipped parsley
1/2 cup Vegetable oil
Lemon slices & Parsley sprig

Thaw fish, if frozen. Rinse and pat dry with paper toweling. In a shallow dish combine the flour and garlic salt: set aside. In another shallow dish combine the beaten egg and milk; set aside. Combine the crushed crackers, Parmesan cheese, and the snipped parsley.

Coat the fish with flour mixture. Dip fish in egg mixture, coating both sides. Then roll the fish in crumb mixture to coat evenly.

In a skillet heat cooking oil or shortening; add the fish in a single layer to skillet. Fry fish over medium heat on one side for 4 to 5 minutes. Turn and fry for 4 to 5 minutes more. The fish is done when both sides are brown and crisp and when fish flakes easily when tested with a fork. Drain on paper toweling. Garnish the fish with lemon slices and a parsley sprig, if desired.