Browned Butter Sautéed Fish

Ingredients:

1/4 cup sliced almonds

1 cup Panko bread crumbs

1/4 teaspoon garlic power

1/4 teaspoon salt

1/2 teaspoon paprika

1 egg, beaten

1/4 cup reduced-fat buttermilk or milk

1 1/2 tablespoons unsalted butter

2 tablespoons light olive oil

1 pound flounder, speckled trout, tilapia, red snapper, or any firm white, mild fish fillets

1 lemon quartered

Cooking Directions :

*Chop the almonds finely with a knife on a cutting board. Add almonds to Panko (Japanese bread crumbs) and spices.

*In a shallow bowl, whisk egg and buttermilk (or milk)

*Rinse the fish fillets and dry them thoroughly and set aside on a plate covered with a paper towel

*In a pan large enough for some room around the fish you want to cook, melt your butter

*Continue cooking until the butter starts to turn brown

*Add one half of the olive oil, mix with the butter and turn the heat down just a little especially if you are using cast iron

*Coat the fish fillets one at a time in the egg mixture, dredge carefully in the Panko-spice mixture

*Place the fillets in the pan so they are not touching

*Lightly sprinkle any remaining Panko-spice mixture on the fish

*Cook under a watchful eye for six to eight minutes, being careful to not let the Panko coating get too brown, so don’t wander off while cooking

* Serve with lemon slices