1. Place the flour on a plate and add
the cayenne pepper, chili powder
and black pepper. Stir to blend. Place the bread crumbs on a plate
and add the garlic powder, parsley and Romano cheese. Stir to blend
2. Rinse and pat dry the fillets. Coat each fillet with flour and shake off the
excess. Dip the fillets in the egg, making sure to coat each side. Next
coat them with the bread crumbs. Press the fillets firmly between your
hands and shake off the excess.
3. Heat enough oil to cover the bottom of a large skillet. Make sure the oil
is very hot. Add the fillets and brown on both sides until the fillets flake
easily (about 15 minutes). Drain on paper towels.
4. Serve and top with chopped pickled jalapeno peppers.