Preperation:
- Servings: 4
- Difficulty: 3 of 5
-
1
Break the eggs in a bowl and whisk together lightly. In another bowl, mix the dry ingredients together.
-
2
Dip the fish fingers in the nut and breadcrumb mixture, then in egg, then in the nut and breadcrumb mixture, and transfer to a paper towel.
-
3
Repeat with all the fish. In a skillet, melt the butter over medium high heat and sear the fish fingers, a few at a time, until golden brown. Serve with a slice of lemon, sour cream, chopped shallots and capers.
Recent Recipes:
1 pound (450 grams) skin- and boneless Pollock fillet, cut in finger sized strips
2 eggs
4 tablespoons finely chopped hazelnuts
2 tablespoons breadcrumbs
2 tablespoons finely grated parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon butter
Lemon slice, sour cream, chopped shallots and capers for garnishing
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