Fish Fillets Amandine

Name: Fish Fillets Amandine
Ingredients: 1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel or tilapia); 1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel or tilapia); 1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel or tilapia); 1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel or tilapia); 1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel or tilapia); 1¼ cups dried bread crumbs or Panko crumbs; 1¼ cups dried bread crumbs or Panko crumbs; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; ¼ tsp each salt, freshly ground black pepper, dried thyme and paprika; 2 eggs plus 2 Tbsp water; 2 eggs plus 2 Tbsp water; ⅓ to ½ cup flour; 1 Tbsp butter or margarine; 1 Tbsp butter or margarine; 1 Tbsp oil; ½ cup toasted slivered almonds (for garnish)

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Everyone goes nuts when they try this classic fish dish. Panko crumbs add a crunchy texture.

Ingredients

1½ to 2 lb (750 g to 1 kg) fish fillets (sole, doré/pickerel o

Fish course
Pescatarian
Low carb
Low fat
High fibre
Keto
Low calorie

Method

Sprinkle fish lightly with salt and pepper.

Steel Blade: Process crumbs with salt, pepper, thyme and paprika until blended, about 5 seconds. Spread on large piece of waxed paper. Process eggs with water until blended, about 2 seconds. Transfer to pie plate. Spread another piece of waxed paper with flour. Dip fish in flour, then in egg, then in crumbs. (May be prepared in advance