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Sauteed Fish Fillets With Walnut Coating

Western.Chefs's picture
Ingredients
  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
  Salt 3⁄4 Teaspoon
  Egg 1
  Sole/Flounder, or catfish fillets 1 Pound (Fresh Or Frozen, Thawed)
  Radishes 1 (For Garnish)
  Salad oil 2 Tablespoon
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Everyday

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