Total Time
40mins
Prep 15 mins
Cook 25 mins

I have not made this - putting it on here for later. From recipe book (SL): "A buttery artichoke and almond topping smothers this skillet-fried supper. Just add sliced tomatoes and crispy salad greens for a complete meal."

Ingredients Nutrition

Directions

  1. Sprinkle fillets with salt and pepper. Combine egg and milk in mixing bowl, mix well. Dip fillets in mixture, and dredge in flour.
  2. Pour oil to depth of 2" in dutch oven and heat to 350.
  3. Fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides. Drain on paper towels, move to serving platter and keep warm.
  4. Cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender. Add almonds and remaining three ingredients; cook 1 minute. Spoon over fish, serve immediately.