Redfish Parmesan

6 Redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup of flour
2 teaspoons white pepper
3/4 cup cracker meal
2/3 cup Parmesan cheese
1/2 teaspoon paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
1/2 teaspoon cayenne pepper
1 cup olive oil
1/4 pound butter, unsalted
2 lemons, cut in wedges, for garnish

Combine all ingredients except the flour, half and half cream, eggs, oil and butter.

Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined.

Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish with lemon and parsley.

Serves 6.