2 quart oil for frying
6 (6 ounce) fillets fatty fish
8 ounces broccoli floret
1 cup sliced celery
1 carrot
1 cup sliced mushrooms
1 cup fresh mushrooms
2 tablespoons all-purpose flour
2 tablespoons garlic powder
1/6 teaspoon dried parsley
1 cup sherry
1/2 teaspoon white sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 1/2 teaspoons garlic powder
1 1/2 tablespoons salt, divided
3 tablespoons grated Parmesan cheese
Heat oil in a large, heavy skillet over medium heat. Fry fillets for 4 minutes per side or until golden brown. Remove from skillet and place on a plates.
Sprinkle with celery, carrot and mushrooms. Place in a separate plate. Crumble remaining flour over fish, adding about one tablespoon to each filet. Cover and refrigerate until firm, about 1 hour.
Fry fish fillets until golden brown, turning once. Heat oil in skillet or shallow pan over medium-high heat. Remove fillets from dry pan, sprinkle with remaining flour, and crisp with fork and knife. Transfer to a large serving bowl and pour over fish. Drizzle with half of sherry and 1/2 cup grated Parmesan cheese. Spoon mixture over fish and top with remaining Parmesan cheese. Garnish with remaining parsley and serve.