Ingredients
| 2 | lb.
ocean perch fillets (thawed, if frozen), about 1/2 inch thick | | 1 | cup
milk | | 1 | beaten egg | | 1 | cup
all-purpose flour | | 1/2 | tsp.
salt | | 4 | tbsp.
vegetable or olive oil, divided | | 1 1/2 | cups
sliced fresh mushrooms | | 2 | tbsp.
butter or margarine | | 1/2 | cup
chopped smoky-flavored almonds | | 2 | tbsp.
chopped fresh parsley | | 1 | tbsp.
lemon juice |
|
 |
Directions
 | Rinse fish; pat dry with paper towels. In shallow dish, combine milk and egg. In another shallow dish, combine flour and salt. Dip fish into egg mixture, then coat with flour mixture. |  | In large skillet heat 2 tablespoons of the oil. Add half of the fish. Cook over medium-high heat 5 to 7 minutes or until golden brown and fish flakes with a fork (145°F), turning once. Drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining fish. Keep warm. |  | In medium saucepan cook mushrooms in butter until tender. Stir in almonds, parsley and lemon juice. Spoon over fish. |
|
|
|