Penguin Pilot's Festive Fish Fry
These crispy, golden fish fillets are a nod to our favorite operative flight crew. Marinated in a zesty lime and herb blend, then pan-fried to perfection, they're a satisfying and surprisingly light main course that's ready for any mission.
Directions
- 1
Pat the fish fillets dry with paper towels. In a shallow dish, whisk together lime juice, olive oil, oregano, garlic powder, and black pepper.
- 2
Add the fish fillets to the marinade, ensuring they are well coated. Let marinate for 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 3
In another shallow dish, combine the flour, cornmeal, paprika, and salt.
- 4
Remove the fish from the marinade, allowing any excess to drip off. Dredge each fillet thoroughly in the flour mixture, pressing gently to adhere.
- 5
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- 6
Carefully place the breaded fish fillets into the hot oil, being careful not to overcrowd the pan. You may need to cook them in batches.
- 7
Cook for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork.
- 8
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
- 9
Serve immediately with lemon wedges and a sprinkle of fresh parsley.