RACHAEL RAY Cracker-and-Parmesan-Crusted Fish Fillets

Ingredients

1 cup oyster crackers

1/3 cup Ritz crackers (a generous handful)

3/4 cup parmigiana reggieno cheese

1/3 cup flat leaf parsley leaves

3 tablespoons chopped fresh chives

2 tablespoons fresh thyme leaves

1 table spoon old Bay seasoning

1 teaspoon garlic powder or granulated garlic (optional) -

Flour, for coating

2 large eggs beaten

Splash heavy cream or half-and-half

Extra-virgin olive oil for frying

4 sole or tapia fillets, rinsed and patted dry

Salt and pepper

Lemon wedges, for serving

Directions

DIRECTIONS:

1. Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme , Oid Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. in a third shallow bowl, beat the eggs and cream.

2. Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat, with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm