Ingrédients pour Almond Coated Basa
- 1 cup ground almonds
- ½ cup grated parmesan cheese
- Dried Parsley
- Lemon Pepper
- Cayenne Pepper
- 2 large eggs
- ¼ cup buttermilk
- 4 (6-ounce) basa fillets
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
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Comment préparer Almond Coated Basa
- In a shallow dish, combine 1 cup ground almonds, ½ cup grated parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon salt.
- In a separate shallow dish, whisk together 2 large eggs and ¼ cup buttermilk.
- Pat 4 (6-ounce) basa fillets completely dry with paper towels.
- Place ½ cup all-purpose flour in a separate shallow dish. Dredge each basa fillet in the flour, shaking off any excess.
- Dip each floured fillet into the egg mixture, ensuring it's fully coated.
- Press the fillet firmly into the almond mixture, ensuring a complete and even coating. Gently press the almonds into the fish to help them adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. The oil is hot enough when a pinch of almond mixture sizzles immediately.
- Carefully place the basa fillets in the hot skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
- Remove from skillet and serve immediately. Garnish with fresh parsley or lemon wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
26g
Carbs
5g
