Sole with Cashew Crust

• 1 cup cashews
• 1 12 lbs fillets of sole
• 2 egg whites, beaten until frothy
• 14 cup oil
• 13 cup butter
• 4 teaspoons lemon juice
• parsley

1. Chop cashews in food processor but do not puree.
2. Brush fish with egg white and coat with nuts, pressing into fish with fingers Heat oil and 1 tablespoon butter in a skillet and brown fish (about 3 minutes) Turn over fish and repeat (about 2 minutes).
3. Heat additional butter with lemon juice and parsley, serve over fish.

cashews, egg whites, oil, butter, lemon juice, parsley

Taken from www.food.com/recipe/sole-with-cashew-crust-51606 (may not work)