Coat lionfish fillets with a breading seasoned with fresh herbs, salt and pepper. To make the breading, coat the fillets in flour, then dip in a beaten egg, and then coat again with breadcrumbs.
In a large saute pan (12") heat olive oil over medium heat and then quickly fry for a few minutes on each side.
Hit with a quick squirt of fresh lemon juice, and serve.
Submitted by Nina De Pietro
Test Kitchen's Comment: Who doesn't like fried fish? Always wonderful. Our kitchens also added a sweet chili sauce on top when serving.
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