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French Fillets

Chef.Reff's picture
Ingredients
  Boneless skinless flounder fillet 8
  Egg 1
  Water 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon
  Milk-free margarine 3 Tablespoon
  Chopped cashews 2 Tablespoon
  Lemon juice 1 Tablespoon
  Parsley flakes 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Season the fillets with the salt and pepper to taste.
2) In a shallow dish, beat the egg, salt, pepper and water together.
3) In another shallow dish, place the flour.
4) Dredge each fillet in the flour, then the egg mixture and coat well.
5) In a skillet, heat about 2 tablespoons oil, add further if required.
6) Lay the fish in a single layer and gently cook over a medium heat until evenly golden brown.
7) Remove the fish on a warm platter, keep warm.
8) In the same skillet, melt the margarine, then stir in the cashewnuts and lemon juice.
9) Stir until the nuts are toasted and pour over the fish.

SERVING
10) Sprinkle with the parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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