I don't have a lot of success when I make fish at home. Oh I can grill a piece of salmon, bake some cod, it's the fine thin fillets that always give me trouble. But the sole at the store today looked so good, and the dry toasted almonds, well Fillet of Sole Almondine came to mind. By the time I got home I had decided to make an almond crust and quickly saute the fillets. Simple, and I crossed my fingers that it would work. It did, and we just finished a really good dinner. Try it sometime. It's easy and you can make it at home! Enjoy!
Almond Crusted Sole Fillets
12 oz. sole fillets, rinsed and patted dry
1/2 c. toasted sliced almonds, crushed
1/2 c. plain bread crumbs
1/2 tsp. salt
2 eggs
1/4 c. milk
2 T. butter
2 T. cooking oil
In a flat dish or pie plate mix the almonds, breadcrumbs and salt. In another flat bowl or pie plate mix the eggs and milk. In a large saute pan heat the butter and oil to medium/medium high heat. Coat the fish in the egg wash then the almond crumb mixture. Saute in batches, about 3 minutes per side, until golden brown, (turn the fish over with a wide spatula or fish turner to prevent breaking) adjusting the heat as necessary to keep the crust and fish cooking at the same rate. Place cooked fish on a warm plate while the rest of it cooks. Serve with lemon wedges if desired. Enjoy!
Almond Crusted Sole Fillets
12 oz. sole fillets, rinsed and patted dry
1/2 c. toasted sliced almonds, crushed
1/2 c. plain bread crumbs
1/2 tsp. salt
2 eggs
1/4 c. milk
2 T. butter
2 T. cooking oil
In a flat dish or pie plate mix the almonds, breadcrumbs and salt. In another flat bowl or pie plate mix the eggs and milk. In a large saute pan heat the butter and oil to medium/medium high heat. Coat the fish in the egg wash then the almond crumb mixture. Saute in batches, about 3 minutes per side, until golden brown, (turn the fish over with a wide spatula or fish turner to prevent breaking) adjusting the heat as necessary to keep the crust and fish cooking at the same rate. Place cooked fish on a warm plate while the rest of it cooks. Serve with lemon wedges if desired. Enjoy!
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