Source: America's Favorite Food Associations

Almond Fish Fingers
Delicious with the Herb Sauce!
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 2-4 minutes


1 1/2 pounds whitefish fillets
1/2 cup all-purpose flour
salt and pepper
1 egg
1/4 cup milk
1 cup blanched almonds, whole, finely chopped
2 quarts Crisco® Vegetable Oil, for frying

Cut the fish fillets crosswise into 1-inch strips.
Put the flour on a plate with salt and pepper
and stir to mix. In a shallow bowl, whisk the
egg with the milk and a pinch of salt. Put the
ground almonds in a third shallow dish.

Heat about 2 inches of oil to 375°F in a
deep-fry. Dust the fish strips with the seasoned
flour, turn to thoroughly coat and allow excess
to drip off. Coat the fish with ground almonds,
shaking off excess, then put in the hot oil. Fry
the fish strips, turning once or twice as they
cook, until golden brown, 2-4 minutes. Drain on
paper towels and keep warm in a low oven
while you fry the remainder.

Arrange the fish fingers on small individual plates
with small bowls of sauce alongside.