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Grouper Cutlet with Bread Fritters
Cotollette Di Cernia E Frittele Impanate
4 (4-ounce) gruper fillets, about 1/2-inch thick
1 cup white wine
2 tablespoons lemon juice
3 garlic cloves, finely chopped
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon black pepper
2 1/2 cups Italian Bread Crumbs
1/4 cup olive oil
1 whole lemon, quartered
Wash and dry the grouper fillets, removing any remaining bones. Place the fillets in a deep casserole and set aside.
In a medium bowl, mix the wine, lemon juice, garlic, parsley, salt and pepper and whisk well. Pour over the fish and refrigerate for 30 minutes, turning the fish once after 15 minutes.
Place the eggs in a large bowl and beat lightly. Spread the bread crumbs out on a large plate. Dip the marinated grouper fillets in the eggs, then dredge them in the bread crumbs, making sure they're completely coasted, and set aside. Reserve the leftover marinade, eggs and gread crumbs for Bread Fritters (see the Chef's Tip).
Pour the oil into a large saute pan on ghigh heat anc cook until hot. Reduce the heat to medium, add the fish fillets and cook until well browned, about 3-5 minutes. Turn over and cook for 3-5 minutes. Transfer the cooked fish to thickly layered paper towls and with another paper towl, gently press on top to absorb any excess oil. Serve with a lemon quarter on top of each fillet and Bread Fritters on the side (see Chef's Tip).
Use the leftover eggs, bread crumbs and marinade to make great bread fritters. Mix the leftover bread crumbs with the leftover eggs and 1/4 cup of the reserved narinade or an equal anount of milk, stirring until you have a smooth batter. Pour the batter into the same saute pan as you cooked the fish, and cook for 3 minutes. Transfer the pancake to a paper towek and pat off the excess oil with another paper towel. Cut into four equal slices and serve. You could also shape that batter into little pancakes - it's your choice.
©2013 Nick Stellino Productions