Pan-Fried Fish Parmesana

This wonderful fish recipe comes from Trader Vic's restaurant in San Francisco via the "San Francisco A La Carte" cookbook. I've made a few adjustments that I thought made it better and easier for the home cook, like you and me. We love fresh Alaskan cod fillets done this way and the recipe also suggests red snapper fillets, which I'm sure are also probably wonderful, but not readily available for us. Blessings...

Recipe:

1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
2 lbs. rock cod or red snapper fillets, cut into 6 pieces
1/2 cup flour
2-3 eggs, lightly beaten (start with 2)
1 cup grated fresh Parmesan cheese
3 tbsps. butter
2 tbsps. olive oil

1. Combine lemon juice and Worcestershire sauce, and sprinkle on both sides of the fish pieces. Salt and pepper the fish.
2. Combine the flour and Parmesan cheese in a pie plate or other flat dish for dipping.
3. In a large heavy skillet melt the butter and oil over medium heat.
4. Dip the fish pieces in the egg wash and then dip to coat generously in the flour-cheese mixture. Fry the fish until a deep golden brown, about 5 minutes and turn to brown the second side, about another 5 minutes. Fish is done when it flakes with a fork. If you happen to get very thin pieces of the tail of the fish, you won't need to fry it much more than 5 minutes total.

Yield: 6 servings
Note: This recipe is easily cut in half to serve two people.