|
|
 |
| General Category : Main Course |
|
| Food Group : Eggs, Nuts, Fish |
|
| Preparation Method : Fry |
|
|
|
|
This is a fabulous and easy change from breaded fish, and you can use any fairly
thin skinless fish fillets, such as pickerel, catfish, sole, trout, turbot or whitefish. The fish should be fully cooked just when the almonds are nicely toasted by the pan-frying. |
|
|
Ingredients
|
|
• |
2 tbsp (30 mL) all-purpose flour |
|
|
• |
1/4 tsp (1 mL) each salt, and cayenne and black pepper |
|
|
• |
1-1/2 lb (750 g) skinless fish fillets |
|
|
• |
2 eggs, beaten |
|
|
• |
1-1/2 cups (375 mL) finely chopped almonds or blanched almonds |
|
|
• |
1/2 cup (125 mL) olive or vegetable oil |
|
|
• |
Sea salt |
|
|
• |
Lemon wedges |
|
|
|
|
|
|
Preparation
|
|
In bowl, whisk together flour, salt, and cayenne and black pepper. Dip each fillet into mixture to coat both sides. Dip into eggs, then roll in almonds to coat all over.
In skillet, heat oil over medium-high heat; in batches, fry fillets, turning once, until almonds are toasted and fish flakes easily, 3 to 5 minutes. Plate and sprinkle with sea salt to taste. Serve with lemon wedges.
Makes 4 servings.
|
|
|
Nutritional information
|
|
Per serving: about 562 cal, 43 g pro, 40 g total fat (6 g sat. fat), 10 g carb, 4 g fibre, 181 mg chol, 284 mg sodium. % RDI: 10% calcium, 24% iron, 6% vit A, 2% vit C, 18% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: April 2007
|
|
|
