Sauteed Fish Fillets With Walnut Coating
|Lemon bundles||1⁄4 Cup (4 tbs)|
|Walnuts||2⁄3 Cup (10.67 tbs), finely chopped|
|Dried bread crumbs||1⁄3 Cup (5.33 tbs)|
|Minced parsley||1 Tablespoon|
|Sole/Flounder, or catfish fillets||1 Pound (Fresh Or Frozen, Thawed)|
|Radishes||1 (For Garnish)|
|Salad oil||2 Tablespoon|
1. Prepare Lemon Bundles; set aside.
2. On waxed paper, mix chopped walnuts, bread crumbs, minced parsley, and salt. In pie plate, beat egg slightly. Separate fish into fillets; dip fillets into egg, then walnut mixture.
3. In 12-inch skillet over medium-high heat, in
2 tablespoons hot salad oil, cook half of the fish until golden on both sides and fish flakes easily when tested with a fork, about 5 minutes. Remove to platter; keep warm. Repeat with remaining fillets, adding more oil if needed.
4. Garnish with radishes; serve with Lemon Bundles. Squeeze some juice from Lemon Bundles on fish