A delightful recipe for crispy fish fillets with a zesty lemon herb crust, perfect for any occasion.
Combine the flour, cornmeal, garlic powder, salt, lemon pepper, parsley, and thyme in a shallow dish.
Mix the ingredients thoroughly to ensure an even distribution of flavors.
Crack the eggs into another shallow dish and whisk them until smooth.
Adding a splash of water or milk can make the egg wash lighter and easier to coat.
Dip each fish fillet into the egg wash, then coat it in the flour mixture, pressing gently to adhere.
Ensure the fish is fully coated for maximum crispiness.
Heat the butter and vegetable oil in a large skillet over medium heat.
Using a combination of butter and oil prevents the butter from burning while adding flavor.
Add the coated fish fillets to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Transfer the cooked fish to a serving platter and garnish with fresh lemon slices.
Serve immediately for the best texture and flavor.
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