-
1
*I buy fresh fish from the grocer for this dish, but I have also used frozen fillets.
-
2
If you buy fresh, have the guy at the counter remove the skin before you purchase it.
-
3
Trust me, its a lot easier than trying to do it yourself at home.
-
4
*
-
5
First, prepare the dipping sauce so it can meld in the refrigerator while the fish is cooking.
-
6
Combine mayo, worcestershire, dill, thyme, oregano, and lemon juice in a small bowl and mix thoroughly.
-
7
Cover and place in the fridge until serving time.
-
8
For the sauce, you can use any herbs you have on hand, I just like those three the best!
-
9
Preheat oven to 400F.
-
10
Rinse and pat dry the fish.
-
11
Lay it horizontally on a cutting board, and with a sharp knife, slice the fish into 1/2 inch strips.
-
12
Get out three bowls.
-
13
In the first bowl, mix the flour, salt and pepper.
-
14
In the second bowl, whisk the egg until it is foamy.
-
15
In the third bowl, mix the breadcrumbs and the parmesan.
-
16
On at a time, dip the strips into the flour, thoroughly coating and shaking off the extra.
-
17
Then dip into the egg.
-
18
Then roll the strip in the breadcrumb mixture, pressing slightly to make them stay on the strip.
-
19
Lay the fully coated strip on a well greased baking sheet.
-
20
Repeat with all remaining strips.
-
21
Drizzle olive oil lightly over breaded strips, and bake in oven for 15-20 minutes, until fish is flaky and opaque, and breadcrumbs are golden.
-
22
Serve with the chilled dipping sauce.
