1/12 Photos of Pan-Fried Fish Almondine
This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal.
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- 1First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
- 2Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
- 3If applicable, debone the fish and remove the skin.
- 4Salt and pepper the fish, to taste.
- 5In a small bowl, mix eggs and water together to make an egg wash.
- 6Place flour in a shallow pan.
- 7Place the almondine breading in another shallow pan.
- 8Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
- 9Preheat saute pan using medium heat.
- 10Add the butter and melt, being careful not to burn.
- 11Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
- 12Optional: Sprinkle chopped parsley on top of the fish before serving.
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Nutritional Facts for Pan-Fried Fish Almondine
Serving Size: 1 (386 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 743.3
- Calories from Fat 341
- Total Fat 37.9 g
- Saturated Fat 16.7 g
- Cholesterol 278.6 mg
- Sodium 672.6 mg
- Total Carbohydrate 35.2 g
- Dietary Fiber 3.5 g
- Sugars 2.6 g
- Protein 63.9 g
The following items or measurements are not included:
lemons, zest of