Pan-Fried Sole *

This is a very simple fish recipe, that you can use with most any white fish. Feel free to experiment with any seasonings or herbs you like to change-up the flavor.

• 1 pound fresh Sole Fillets
• 3 large eggs
• 1 cup Almond Meal
• 1/4 cup Pecan Meal
• 1 tsp dried Thyme
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon black pepper
• Coconut Oil, for cooking fish

In a wide, shallow dish, beat the eggs. In another wide, shallow dish, mix together the almond meal, pecan meal, dried thyme (or any other herb/spice you decide to use), salt, and pepper.

In a large skillet heat about 2 tablespoons of oil, or enough to completely cover the bottom of the pan to about 1/4 inch, until hot, but not smoking.

Dredge the fish fillets in the egg mixture, allowing the excess to drip off, and then dredge in the almond meal mixture coating the fish entirely. Add the fish to the pan, being careful not to crowd the pan, you will need to cook the fish in batches. Fry the fish until done and crisp, about 3 minutes per side, turning only once during cooking. Repeat steps above with remaining fish, adding more oil to the pan as needed.

Serves 6 to 8.

*Sugar-Free / Grain-Free

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