Ingredients
boneless white fish fillet (of your choice)
12 cup helman mayonnaise
1 egg
breadcrumbs
lemon garli garni seasoning (to taste)
Method
Sources
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RecipeNLG
dataset
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RecipeNLG
Recipes1M
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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
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Wash fillets in cold water and dry with a paper towel. Sprinkle to taste with Lemon Garli Garni. Mix egg and mayonnaise in a bowl. Coat fillets with egg and mayonnaise mixture. Sprinkle bread crumbs on a sheet of wax paper. Lay fillets on bread crumbs. Sprinkle tops of fillets with remainder of bread crumbs. Place on a non stick baking sheet. Preheat oven to high (500 degrees) and bake fillets until they start to bubble on the bottom (around 5 to 7 minutes). Turn oven to broil for 5 to 10 minutes depending on the thickness of the fillets. Serve and enjoy.