Ingredients
4 Servings
2
large eggs
3
/4 teaspoon salt
1
/2 teaspoon ground black pepper
1
cup all purpose flour
3
1/2 cups fresh breadcrumbs made from crustless Italian bread
4
6-ounce skinless John Dory fillets
1
/4 cup extra-virgin olive oil
Lemon wedges
Preparation
Step 1
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Step 2
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.