This is another heirloom recipe from my mom’s recipe card collection. Her recipe card says it yields 6 servings, though I’m not sure how one and a half pounds translates to numbers of fillets on average. I followed this recipe with four flounder fillets and had plenty of leftover egg mix and Panko (the original recipe only suggested bread crumbs or corn flakes). With a side of Roasted Cauliflower, this made a decent meal for two. You can probably scale this up with at least double the amount of fish.

Pro tip: If your fish are frozen, it’s a good idea to thaw them out first, or else plan to keep them in the oven longer and have really wide, shallow bowls for the egg mix/crumbs. I made the mistake of not thawing these out and had to dribble the coating onto hard-as-rock fillets, then took them out of the oven before they got terribly “crusty” or brown because I was hungry. They still turned out tasty enough.

1 egg
3/4 tbsp. Tabasco sauce (add more if you want more than a teensy bit of zing to your fish batter)
1 1/2 lbs. fish fillets (preferably thawed if frozen)
2 tbsp. melted butter
1 tbsp. water
1/2 tsp. salt
1 c. Panko, bread crumbs, or corn flakes
lemon wedges
fresh parsley, finely chopped

Combine the egg, water, tabasco, and salt. Beat until blended.

Dip fish in egg mixture, then coat with the bread crumbs. Line a baking sheet with foil and place the fish on top. Drizzle with melted butter.

Bake at 375F for 20-30 minutes.

Serve with lemon wedges dipped in parsley. Or, sprinkle the parsley directly onto the cooked fish. The parsley-covered lemon looks like it would have been impressive in the 1980s, but you can’t squeeze the lemon without getting all the parsley stuck to your fingers.