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Zubereitung von Your Basic Panfried Fish
- If fillets are large, cut into serving-sized pieces (approximately 4-6 ounces each).
- Season fish generously with salt and freshly ground black pepper.
- In a shallow dish, lightly whisk together 1 large egg and 2 tablespoons of water.
- Dip each fish fillet into the egg mixture, ensuring it's fully coated.
- Dredge the egg-coated fish in 1/2 cup all-purpose flour, pressing gently to adhere.
- Melt 2 tablespoons of shortening or butter in a large skillet over medium heat. The shortening should shimmer but not smoke.
- Carefully place the fish fillets in the hot skillet, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
- (Optional Fish Almondine): While the fish cooks, prepare the topping. In a small skillet, melt 1/4 cup butter over medium heat. Add 1/4 cup toasted slivered blanched almonds, 1/4 teaspoon salt, and 2 teaspoons lemon juice. Stir to combine and cook for 1-2 minutes, or until heated through.
- Top the cooked fish with the almond butter (if using) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
0g
Fat
4g
Carbs
7g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Seafood American Easy Fall Holiday Event Kid Friendly Low Fat Fish Stove Top Dietary Seasonal Low Saturated Fat High Protein Low Carb Inexpensive High In Something Low In Something Equipment