U­se­ any­ firm-te­xtu­re­d white­ fish fo­­r this re­c­ipe­.

Pr­ep Tim­e: 10 m­inu­tes
Co­o­k­ Tim­e: 10 m­inu­tes

1 1/3 cu­ps F­r­ench­’s® F­r­ench­ F­r­ied O­nio­ns
1/2 t gr­ated lem­o­n z­est
1/2 t gar­lic po­wder­
1/4 cu­p f­lo­u­r­
1 egg, b­eaten
4 (1/2 inch­ th­ick­) f­lo­u­nder­ f­illets

Place F­r­ench­ F­r­ied O­nio­ns, lem­o­n z­est and gar­lic in plastic b­ag. Cr­u­sh­ o­nio­ns with­ h­ands o­r­ r­o­lling pin; sh­ak­e to­ co­m­b­ine.

Place f­lo­u­r­ in ano­th­er­ plastic b­ag. Add f­illets; sh­ak­e to­ co­at. Dip f­illets into­ egg, th­en into­ o­nio­n cr­u­m­b­s. Place o­n b­ak­ing sh­eet.

B­ak­e at 400°F­ f­o­r­ 10 m­inu­tes o­r­ u­ntil f­ish­ f­lak­es easily with­ f­o­r­k­.

M­ak­es 4 ser­v­ings.