Nutty Sole or Flounder

2 lbs sole or flounder fillets
1 tsp salt
1/4 tsp pepper
1 1/2 cup fine dry bread crumbs
1 1/2 cup ground walnuts
1/2 tsp thyme
1 1/2 tsp rosemary
1 tsp marjoram
1 cup flour
2 eggs, beaten
1/2 cup margarine
1/4 cup oil
Lemon wedges

Sprinkle thawed or fresh fish fillets with salt and pepper. Mix crumbs, walnuts and herbs together. Roll fillets in flour, dip in egg, then roll in crumb mixture. Heat oil and margarine in frying pan at moderate heat. Fry fish for 4-5 minutes on each side. Drain on absorbent towels. Serve with lemon and parsley.

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