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Put oven rack in middle position and preheat oven to 200°F. Combine fish, half of lemon slices, wine, and 1/4 tsp. salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
Whisk together egg, milk, and 1/4 tsp. salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper and remaining 1/4 tsp. salt in a shallow bowl.
Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
Heat 2 tbsps. oil and 1/2 tbsp. butter in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tbsps. oil and 1/2 tbsp. butter in same manner. Serve fish with remaining lemon slices.
Makes 4 servings. |