Pringle-Coated Sea Bass On Day-Old Wonder Bread Tuscan Salad
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Grated Parmesan Cheese2 tbsps
All-Purpose Flour1 pinch
Chili Powder2 tbsps
Canola Oil1 cup
Tomato (chopped)1 tbsp
Basil (sliced)1 cup
White Onion (minced)1 tbsp
Garlic (minced fresh)2 tbsps
Virgin Olive Oil (extra)1 tbsp
Lemon Juice (fresh)Directions:
1
Preheat oven to 400 degrees
2
In a food processor place the Pringles, Parmesan cheese, flour, chili powder
3
Pulse until you have a fine grind
4
Coat the sea bass well with the Pringle mixture, set aside
5
In a medium-sized saute pan over medium high heat, heat the canola oil until hot
6
Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side
7
Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes
8
; Preheat the oven to 350 degrees
9
Toast the ripped up wonder bread until dry and golden in color
10
Toss all ingredients in a bowl
11
To assemble the dish, place the fish on top off the salad and add a sprig of parsley