Sauteed Fish Fillets with Fresh Italian Bread Crumbs
From Cook's Country
Most sautéed fish recipes use packaged bread crumbs to add flavor and texture, but we thought storebought bread crumbs lent our recipe a gritty, sandy texture. So we made our own breadcrumbs out of hearty white sandwich bread. We browned the breadcrumbs in oil and sprinkled them on the fish after it was cooked. Then, we finished our recipe by browning the fish fillets under the broiler without the risk of overcooking.
Use 3/4- to 1-inch-thick pieces of fish, each weighing about 6 ounces. This will allow you to cook all four pieces in one batch.
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