Tuesday, February 8, 2011

Almond Crusted Fish

Fish like this is always a big hit and it's very easy to do.

1 lb fish filets of your choice, I like to use Dover sole, grouper, or local catfish, etc. (check out this website for guidance when buying fish)
1 cup breading of your choice (use 1/3 to 1/2 parts ground almonds or other ground nut; then for the rest try oat flour or ground flax seeds or sprouted bread crumbs, etc.)
1 pasture egg whisked with a splash of water or whole milk
1 tbsp seasonings of your choice (try sea salt, ground pepper, Italian seasonings)
Lard and/ or tallow and/ or ghee for frying, click the links for sources

How To:
1. Wash and cut fish into preferred sizes, if necessary.

2. Dip into egg/water mixture, then into bread crumbs, covering the filet completely. Fry in lard until done (when fish is flaky), flipping once - time will depend on the thickness of the fish you use.

3. Remove from pan to a plate lined with paper towels to absorb any excess cooking grease.

You can use any type of nut and then you will have yourself a fancy-sounding meal. For example, use almonds for Almond Crusted Sole. Or macademia nuts for Macadamia Nut Crusted Catfish. See how impressive that sounds? Just adjust based on what you have in the house. We always keep soaked and dried nuts in the house and when we need to make a breading, simply grind them up in a Magic Bullet.

This takes about 10 minutes prep time and then cook time will vary depending on the size of pan you use (how many "batches" you need to make). This would serve about four to six, depending on portion size.

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