Caesar Fish Salad
A crisp Caesar salad with oven-fried white fish fillets, topped with creamy Caesar dressing and sprinkled with Parmesan cheese
4 dinner salads
24 ounces white fish fillets (Tilapia, Pollock, Cod)
For the fish coating*:
1 cup flour
1 teaspoon salt
1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon granulated garlic
1/4 teaspoon ground black pepper
2 large eggs
1 tablespoon milk
2 tablespoons butter, melted
For the salad:
2 large heads of romaine lettuce, washed and torn
1/3 cup grated Parmesan cheese
1 cup croutons, optional
~1/3 cup Caesar salad dressing
Sliced fresh tomato, optional
Sliced red onion, optional
Lemon zest, for garnish, optional
Additional Parmesan cheese, for garnish
In a shallow container or bowl, whisk together the flour, salt, chili
powder, paprika, garlic, and pepper. In a separate shallow bowl or
container, whisk together the eggs and milk.
2. Place melted butter in a 9×13-inch baking dish. Preheat oven to 400 degrees.
3. Pat fish fillets with paper towel to remove excess water. Dip each
fillet first in the flour mixture, then in the egg mixture, and then
once again in the flour mixture. Place coated fillets in the prepared
4. Bake fish at 400 degrees until crisp on the outside and flaky
inside, about 15-20 minutes. (Fish should reach an internal temperature
of 145 degrees.) You may flip once during baking, if desired.
5. In a big salad bowl, toss together the romaine lettuce, Parmesan
cheese, croutons (if using), and enough Caesar salad dressing to coat
the lettuce to your liking. (Don’t use too much!!) Spoon salad onto
plates or into large salad bowls. Sprinkle diced tomatoes or red onions
on top, if using. Sprinkle with lemon zest (optional) and additional
Parmesan cheese, to taste.
6. Serve salad with the hot fish on top or on the side. Enjoy!
This recipe is from Tammy’s Recipes.