Ingredients
- 4 4-ounce fresh or frozen skinless cod, tilapia, trout, or halibut fillets, 1/2- to 1-inch thick
- 1/4 cup buttermilk
- 1/2 cup panko (Japanese-style) bread crumbs or fine dry bread crumbs
- 2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup sliced almonds, coarsely chopped
- 1 tablespoon butter, melted
Description
Baking In A Hot Oven, Rather Than Frying, Turns These Buttermilk- And Crumb-coated Cod Fillets Crispy And Golden.
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