|
1 egg
1 tbsp. water
Salt & pepper to taste
1 lb. fish fillets (sole or flounder)
2 tbsp. vegetable oil
3 tbsp. butter
1/2 c. flaked coconut, chopped
1/2 c. ground nuts (almonds, filberts
or macadamia)
3 tbsp. lemon juice
2 tbsp. chopped fresh parsley
Combine coconut and nuts on platter for dipping. In a bowl, combine egg, water, salt and pepper. Dip fish into egg-water mixture and drain. Coat with nut-coconut mixture. Heat oil and butter in skillet. Over moderate heat, fry fillets for 5 minutes on each side until golden and fish flakes when tested with fork. Add lemon juice and parsley and cook lightly. Drizzle sauce over fish and serve.
|