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Redfish fillet with egg and almond crust

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Ingredients for 3 servings:

  • 6 small redfish fillets, fresh or frozen
  • 1 tbsp lemon juice
  • salt and pepper
  • Paprika powder, sweet
  • 2 tbsp flour
  • 1 egg(s)
  • 4 tbsp breadcrumbs
  • 1 handful of almond flakes
  • Palm fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Wash and dry the redfish fillets, and drizzle with lemon juice (if frozen, thaw first). Season the fillets on both sides with salt, pepper, and paprika and dust with flour. Then coat the fish first in the beaten egg and finally in the breadcrumb-almond mixture. Fry the fish fillets in a pan with hot palm oil for about 4 minutes on each side until golden brown. As a side dish, I recommend asparagus with hollandaise sauce and parsley potatoes. Based on 3 servings, one serving has 648 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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