3 tablespoons parsley (flat-leaf or curly, finely chopped)
2 large eggs
3 tablespoons mayonnaise
1 1/2 teaspoons Creole seasoning (or a similar seasoning salt blend)
1 lemon (cut into wedges)
Directions
Head the oven to 425 F
Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray or brush lightly with oil.
Lightly sprinkle the fish fillets all over with salt and pepper, to taste.
Keep in mind that if your Creole seasoning (or other seasoning blend) is quite salty already. Use Salt Lightly.
Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl.
In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning. Whisk for a minute or two to ensure the mayo isn’t clumpy.
Dip a fillet in the flour, coating thoroughly.
Dip the fillet in the egg mixture, turning to coat both sides.
Next, foll the fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fillets.
Arrange the fish in the prepared baking pan. For pieces with a long, thin “tail”, tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.
Bake the fish for about 18 to 22 minutes, or until it is cooked through and flakes easily with a fork.
Serve with lemon wedges, along with the seafood sauce of your choice.
