Almond-Crusted Fish Fillets

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By: Andrew Chase

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, cayenne pepper and black pepper

1-1/2 lbs (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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	562
Protein	43 g
Fat (total)	40 g
Sat. Fat	6 g
Carbohydrate	10 g
Fibre	4 g
Cholesterol	181 mg
Sodium	284 mg
Calcium	10 % RDI
Iron	24 % RDI
Vitamin A	6 % RDI
Vitamin C	2 % RDI
Folate	18 % RDI

Also in this menu:

Everybody loves almonds

Source

Homemakers Magazine: April 2007

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