06-07-2004, 03:25 PM
[size 1]2 lbs. Scorpionfish fillets
salt and pepper to taste
1 1/2 cups fresh bread crumbs
1 1/2 cups walnuts, ground
1 1/2 tsp. rosemary, crushed
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 cup flour
2 eggs, beaten
1/3 cup butter
1/3 cup oil
lemon wedges
Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme. [/size]
[size 1]Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking. [/size]
[size 1]Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork. [/size]
[size 1]Drain fillets on paper towels. Serve with lemon wedges. [/size]
[signature]
salt and pepper to taste
1 1/2 cups fresh bread crumbs
1 1/2 cups walnuts, ground
1 1/2 tsp. rosemary, crushed
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 cup flour
2 eggs, beaten
1/3 cup butter
1/3 cup oil
lemon wedges
Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme. [/size]
[size 1]Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking. [/size]
[size 1]Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork. [/size]
[size 1]Drain fillets on paper towels. Serve with lemon wedges. [/size]
[signature]