- ½ cup toasted almonds
- ⅓ cup dry bread crumbs
- ½ teaspoon salt
- ¼ teaspoon paprika
- 2 large eggs
- 1 Tablespoon water
- ¾ cup flour
- ¼ cup (½ stick) Challenge Butter
- 1 pound fillet of sole (4 pieces)
- 1-2 lemons
1Preheat oven to 375°F.
2Chop almonds fine. Mix with breadcrumbs, salt and paprika on a plate or sheet of waxed paper.
3Beat eggs with water and place in pie pan or flat dish.
4Spread flour on a separate sheet of waxed paper.
5Melt butter in shallow 9"x 13" baking pan.
6Dip pieces of sole one at a time in flour, coating both sides. Shake off excess. Dip in egg, allowing excess to drip back into dish. Then dip both sides in almond crumb mixture and place in pan with butter, turning once so both sides are coated.
7Bake 25 minutes or until fish is cooked through and flakes easily. Serve with lemon wedges.