Almond-Crusted Fish Fillets By This is a fabulous and easy change from breaded fish, and you can use

any fairly thin skinless fish fillets, such as pickerel, catfish, sole, trout, turbot or whitefish. The fish should be fully cooked just when the almonds are nicely toasted by the pan-frying.

Ingredients

2 tbsp (30 mL) all-purpose flour 1/4 tsp (1 mL) each salt, cayenne pepper and black pepper 1-1/2 lbs (750 g) skinless fish fillets 2 eggs, beaten 1-1/2 cups (375 mL) finely chopped almonds or blanched almonds 1/2 cup (125 mL) olive or vegetable oil Sea salt Lemon wedges

Preparation In bowl, whisk together flour, salt, and cayenne and black pepper. Dip each fillet into mixture to coat both sides. Dip into eggs, then roll in almonds to coat all over. In skillet, heat oil over medium-high heat; in batches, fry fillets, turning once, until almonds are toasted and fish flakes easily, 3 to 5 minutes. Plate and sprinkle with sea salt to taste. Serve with lemon wedges. Makes 4 servings.