This is now my favourite way to eat fish.
For quite some time I’ve been flouring fish fillets and dipping them in bread crumbs before pan-frying them. It’s a simple and quick way to have dinner on the table in under 10 minutes.
This dish barely takes any longer but the increase in taste and eating pleasure is enormous.
You simply flour fish fillets, dip them into beaten egg yolk seasoned with garlic salt and then roll them onto a bed of almond meal and Parmesan cheese before being frying them in butter. Served on a bed of mashed sweet potato and steamed green beans with a wedge of lemon, it’s a meal that is a cinch to prepare but positively special occasion in terms of taste.
I’ve tried this with salmon, pink ling and blue grenadier but it would work well with any firm fish.
Give it a go tonight. Your taste buds will thank you.
- ⅓ cup plain flour
- 2 eggs
- 1 tablespoon garlic salt
- 120 grams almond meal
- 100 grams Parmesan cheese
- 4 fish fillets (salmon, pink ling or any other firm fish), washed and patted dry
- 30 grams butter
- Salt & pepper to taste
- 1 whole lemon, cut into wedges
- Set out three plates and one bowl on the kitchen bench.
- On the first plate, spread your flour.
- In the bowl, crack your eggs and beat until combine.
- On the second plate, spread the almond meal and 60 grams of the Parmesan cheese. Stir gently to combine.
- Flour one fish fillet and then dip into the beaten egg, making sure not to miss any spots.
- Place it straight down onto the almond and cheese mixture, pressing it down firmly to ensure it is completely covered.
- Turn over and repeat, ensuring sides are also covered.
- Place on empty plate and repeat with remaining fish.
- Heat up a large non-stick fry pan and add butter.
- Once melted and sizzling, add fish fillets (frying in two batches if necessary). Cook for a 90 seconds on one side before flipping over and sprinkling over the extra Parmasen cheese. Put the lid on the fry pan and cook for 3-5 minutes or until cooked to your liking (salmon can be eaten with the middle raw while white fish should be fully cooked and thoroughly opaque in appearance).