Double Almond Fillets
|All purpose flour||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Ground almonds||1⁄4 Cup (4 tbs), finely chopped|
|Sole fillets/Perch fillets||1 Pound (Fresh / Frozen, Thawed)|
|Butter||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Freshly ground pepper||To Taste|
Into small shallow bowl, measure flour.
In separate bowl, combine egg and salt.
In third bowl, combine bread crumbs and ground almonds.
Coat fish on both sides with flour; dip into egg mixture, then into crumb mixture.
In large skillet, melt 2 tbsp (25 mL) butter; cook fish over high heat, turning once and adding 2 tbsp (25 mL) more butter, until fish flakes easily with fork, about 5 minutes.
With slotted spoon, transfer fish to warm serving platter and keep warm.
In skillet, melt remaining butter; cook sliced almonds until lightly browned.
Stir in lemon juice, and salt and pepper to taste.
Pour over fish.