Ingredients
2 cups of Italian seasoned bread crumbs.
Twelve to fourteen capers, chopped fine.
2 teaspoons dry basil.
1 teaspoon oregano.
1/4 teaspoon garlic powder.
1/2 teaspoon salt.
Preparation
Mix all ingredients thoroughly together.
To Use:
Either dip thawed fish filet in olive oil and then bread both sides, or, for a crunchier effect when frying fish, dip fish filet in an egg and water mixture that has been beaten together, then into flour, then back into egg and water mixture and into Italian breading on both sides. The egg mixture approch is good for frying fish fingers (which pair well with “chips”).
