Two great ways to prepare small pan fish - I use olive oil for frying, using about an eighth of an inch in a frying pan. Using fillets, I dip each in egg and roll in Italian bread crumbs. Placing them in the hot oil, next salt and pepper the fillets to taste and then using a spoon, sprinkle about two tablespoons of a grated Romano cheese called Pecorino on the breaded fillets. Turn the fish in the oil once and remove placing on paper towel - when cool - enjoy.
2nd - using a 9x13 glass baking dish - Pam the bottom - next lay out a large package of fillets (bluegils my favorite) - sprinkle with Italian bread crumbs over the fish. Spoon on a couple tablespoons of the grated Romano cheese called Pecorino. Add approx. 2 tablespoons of melted butter across the dish. Cover with aluminum foil and bake for approx 20 minutes at 350 to 400 degrees. Remove the foil and bake uncovered for another ten minutes - again enjoy.
