Almond Crusted Orange Roughy

• 1 lb orange roughy
• 1/2 cup almonds
• 1/4 cup all-purpose flour
• 1 large egg
• 1/4 cup skim milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper, freshly ground
• 2 tablespoons coconut oil

1. Season both sides of each orange roughy fillet with salt and pepper.
2. Whisk the egg and milk together in a shallow bowl.
3. If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
4. Mix the almonds with the flour in a second shallow bowl.
5. Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
6. NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
7. Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
8. Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
9. Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
10. Repeat steps 7-9 for remaining fillets.

orange roughy, almonds, allpurpose, egg, milk, kosher salt, pepper, coconut oil

Taken from www.food.com/recipe/almond-crusted-orange-roughy-525189 (may not work)