Parmigiano Breaded HogFish
  • 2-4 decent sized filets, deboned
  • 1 cup (or more) plain breadcrumbs (with a good ingredient label)
  • 1 cup (or more) grated/shredded parmigiano-reggiano
  • 2-3 pastured eggs, beaten
  • 1 Tbl homemade italian seasoning (recipe here)
  • unrefined sea salt (where to buy)
  • black pepper
  • lard, coconut oil or tallow to fry in
  1. Grab 3 medium sized bowls. Put breadcrumbs and italian seasoning in one, parmigiano reggiano in one and 2 eggs in the last.
  2. Salt and pepper the fish to taste
  3. Dip each filet in egg; then parmigiano; then egg again; then breadcrumbs (get your fingers dirty and make sure to pat the cheese and breadcrumbs onto the filets
  4. Do this until you've exhausted your filets
  5. In a large pan (I use my cast iron), on medium heat, add enough lard (that's what I use) to coat the bottom
  6. When the oil is hot, place filets in and don't over crowd
  7. Fry for a few minutes on each side; you want golden brown but you don't want to over cook it
  8. Do this until you've exhausted your filets
  9. Enjoy this meal with fresh sauteed veggies (with lots of butter) and white rice cooked in homemade stock (with lots of butter!)
Recipe by Naturally Loriel at