Fried Whitefish - cooking recipe

Ingredients

1/2 cup seasoned fish-fry mix
1/2 cup packaged biscuit mix
3 tablespoons grated parmesan cheese
1 1/2 teaspoons onion soup mix
3/4 teaspoon paprika
3/4 teaspoon dried Italian seasoning, crushed
3/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1 1/4 lbs whitefish haddock or 1 1/4 lbs other firm-textured fish fillets, fresh or frozen
shortening or cooking oil

Preparation

In a shallow dish, stir together the fish-fry mix, biscuit mix, Parmesan cheese, dry onion soup mix, paprika, Italian seasoning, parsley, and garlic powder. Set aside.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces. Measure the thickness of the fish. Dip the fish into the Parmesan cheese mixture, turning to coat both sides.
In a large skillet, heat 1/4 inch melted shortening over medium heat. Add fish in a single layer. (If the fillets have skin; fry the skin side last.).
Fry on one side until golden brown. Turn carefully. Fry until fish flakes easily when tested with a fork. (For each side allow 3 to 4 minutes for 1/2-inch fillets or 5 to 6 minutes for 1-inch fillets.).
Drain on paper towels. Keep fillets warm in a 300 degree oven while frying the remaining fish.