• 1½  Pounds white fish fillet or any other fish fillet
• ¾  Cup plain bread crumbs seasoned with:
• 1  Teaspoon garlic powder
• ¼  Teaspoon black pepper
• 4  Tablespoons grated Romano cheese
• 2  Tablespoons fresh parsley, chopped
• 1  Teaspoon coriander
• ½  Teaspoon red pepper flakes
• ½  Teaspoon dry basil
• ½  Cup flour
• 1  Egg, beaten
• Olive oil
• Hot Red Pepper Sauce
• Salt

     1. Place the fish fillets in a shallow baking dish. Pour enough hot red
         pepper sauce to cover the fish fillets. Cover and marinate in the
         refrigerator over night or for at least 4 hours.

     2. Put the egg in a bowl big enough to hold the fish fillets. Put the
         flour on one plate and the bread crumbs on another. Dredge
         the fish fillets first in the flour. Dip the fillets in the egg and then
         in the bread crumbs. Press the fillets firmly between your hands
         to adhere the bread crumbs.

     3. Pour enough oil to thinly coat the bottom of a sauté pan. Heat the oil
        and add the fish fillets. Cook until browned on both sides. Drain
         on paper towels and serve.