Sauteed Fish Fillets With Walnut Coating Recipe
Ingredients
| Lemon Bundles | ||
| Walnuts | 2/3 Cup (16 tbs), finely chopped | |
| Bread crumbs | 1/3 Cup (16 tbs), dried | |
| Parsley | 1 Tablespoon, minced | |
| Salt | 3/4 Teaspoon | |
| Egg | 1 | |
| Flounder | 1 pound, frozen | |
| Radishes for garnish | ||
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
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
Chef
