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.
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