• 1  Pound red snapper fillets
• 1  Cup plain bread crumbs
• ½   Cup flour
• 1  Teaspoon ground cayenne pepper
• 1  Tablespoon fresh Italian parsley, chopped
• ½  Teaspoon freshly ground black pepper
• ½  Teaspoon garlic powder
• 2  Tablespoons grated Romano cheese
• 1  Egg, beaten
• ½  Teaspoon chili powder
• Oil for frying
• Pickled Jalapeno Peppers

     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
         well.
 
     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.