Preparation:
Rinse the fish filet and pat dry and season the Snapper on both sides with salt and black pepper. Grind the Almonds and breadcrumbs to a fine powder in a food processor, running the machine in short bursts. Do not over grind or the mixture will become oily. Place the mixture in a shallow bowl, the flour in another bowl and the eggs in a third bowl. Just before serving, melt the butter in a large frying pan, over medium heat. Dip each side of the fish in the flour first shaking off excess, then in mixture, then Almond bread crumbs, then pan fry until golden brown and crusty for about 2 minutes per side, then drain and transfer to plate and serve with a lemon herb butter. |
