I hope you all are ready to astound me with your seafood recipes. Because I only have two. Tuna noodle casserole and this one. Crispy oven-fried fish. Pathetic selection, I know. And fish is supposed to be so healthy for you, too!

(But I can rarely find it at $0.79/lb like I can chicken.)

(So I will always have more chicken recipes than fish.)

(But it would be nice to have more than two.)

Ingredients:

1 lb fresh or frozen skinless cod, orange roughy, or catfish fillets (I used frozen talapia. It was on sale. And I don’t know the difference.)
1/4 c milk
1/3 c all-purpose flour
1/3 c fine dry bread crumbs
1/4 c grated Parmesan cheese
1/2 tsp dried dill
1/8 tsp black pepper
2 tbs butter, melted

1. Thaw fish, if frozen. Place milk in a shallow dish. Place four in another shallow dish. n a third shallow dish, combine bread crumbs, Parmesan cheese, dill, and pepper. Add melted butter; stir until combined.
2. Dip fish in the milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. (I find this works best if you have one fork and spoon per “shallow dish”. Otherwise the whole thing will be 20 times messier.) Place fish on a greased baking sheet.Bake, uncovered in a 450 degree oven for 4-6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

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Next week on Recipe Swap: Dinners – Summer Edition. It’s starting to get hot. And I’m refusing to turn on the AC. So we need some stove-top, grilled, or crock-potted meals here. Or maybe something served cold. On a bed of baby spinach leaves. Ooooh, that sounds really good to me right now.