Sauteed Fish Fillets With Walnut Coating Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Lemon Bundles
 Walnuts2/3 Cup (16 tbs), finely chopped
 Bread crumbs1/3 Cup (16 tbs), dried
 Parsley1 Tablespoon, minced
 Salt3/4 Teaspoon
 Egg1
 Flounder1 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
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