Matt sent me a bunch of recipes from work today, and this one sounded wonderful! I modified it to fit a gluten/dairy free diet.
To reduce the fat count, bake the fish for 20 minutes, rather than frying.
4 large sea bass filets
1/4 cup Old Bay spice (or your favorite blend)
1/4 cup cornmeal
3/4 cup cashew nuts, ground
1/2 cup prepared mustard (or your favorite variety)
1/2 cup peanut oil for frying
2 eggs, beaten
Preheat oven to 400°
In a bowl, combine seasoning with cornmeal. Stir in cashews.
Roll the fish in mustard. Cover and refrigerate 15 minutes.
Remove from fridge and roll filets in egg, and finally into the cashew mixture. Let sit for another 15 minutes.
Sear the fish in hot oil til golden brown on both sides.
Place in a 400° oven and bake approximately 10 minutes or til fish flakes easily when tested with a fork.
recommend
Facebook
Twitter
bookmark 
print
Comments: 32
Thanks, all!
You know parmesean cheese makes a good fried crust as well if you've never tried it- you use the Kraft kind in the green container, not the expensive stull.
Also wanted to let you know that my mom got the card you sent in the mail today. She sounded really happy about it and said it was a really pretty card. She said that was really sweet. Figured you'd want to know!
Thanks, Victoria! For the recipe comments and for letting me know your mom got my card. :)
Love salmon too, Pam :)
I fry very sparingly, Arlene.
Thank you for posting it.
Blessings