Pan-Fried Fish Almondine
June 25, 2015
"This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal."
- ALMONDINE BREADING
- PAN-FRIED FISH
- Serving Size: 1 (383 g)
- Calories 625.6
- Total Fat - 35.4 g
- Saturated Fat - 17.3 g
- Cholesterol - 269.7 mg
- Sodium - 678.5 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 1.3 g
- Sugars - 3 g
- Protein - 48.7 g
- Calcium - 205.1 mg
- Iron - 4.9 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
If applicable, debone the fish and remove the skin.
Salt and pepper the fish, to taste.
In a small bowl, mix eggs and water together to make an egg wash.
Place flour in a shallow pan.
Place the almondine breading in another shallow pan.
Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
Preheat saute pan using medium heat.
Add the butter and melt, being careful not to burn.
Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
Optional: Sprinkle chopped parsley on top of the fish before serving.
Tips & Variations
No special items needed.