Ron's Lemon Almond Pickerel

Ingredients

Before you start

• •
  Finely chop lemon rind and reserve the juice for the butter sauce.
• •
  Ground 1 cup sliced almonds in with skin on in a food processor.
• •
  Slightly beat 2 eggs in a bowl.
• •
  Measure 1 cup flour into Bowl #1.
• •
  Combine ground almonds, panko or fine bread crumbs, finely chopped lemon rind, and lemon pepper in Bowl #3.
• •
  Choose plates or bowls large enough to easily coat fillets.

Instructions

1. 1.
   Dip each fillet into flour and shake off excess.
2. 2.
   Dip floured fillet into egg wash and allow excess to drip off.
3. 3.
   Press fillet into almond mixture ensuring good coverage on both sides.
4. 4.
   Lay coated fillets on a cake rack sitting on a sheet pan and allow to dry for at least 30 minutes.▶30:00
5. 5.
   Fry fillets over medium heat in ghee or butter and oil until golden on both sides.
6. 6.
   Remove fillets from pan and arrange on a platter.
7. 7.
   Add sliced almonds, butter, and lemon juice to the pan and heat until combined, then pour over the platter of fish.
8. 8.
   Serve with wedges of lemon.