Saturday, June 5, 2010
Hazelnut Encrusted Baramundi
I had some hazelnuts, I needed a new taste for fish. Chopping the hazel nuts can turn into hazelnut butter very easily. If you have a hand chopper, use that.
2 baramundi fillets
1 cup of rice or almond milk
1 cup of rice flour
2 eggs beaten
2 cups of almost finely chopped hazelnuts
salt and pepper
1/4 cup of oil for frying.
Season your rinsed and patted dry fish, with salt and pepper. Make your coating station by putting the flour, milk, beaten egg and hazel nuts in an individual shallow dish. Take seasoned fish, coat both sides with the milk, then move to the flour, egg wash and press into the hazelnuts to coat. At this point you can put in the fridge to cook for later or get right to it. When you are ready, heat oil in a pan medium to medium high heat. I use safflower oil. Place fish fillets in the pan and depending on the thickness of the fish, cook for 1 to 2 minutes. Turn fish over and cook for another 1 to 2 minutes.
That's it. I can't come up with a sauce to put on top of it yet. I'm working on it. :)