From: Chef Tammy Hyunh, Tamarine Restaurant, Palo Alto, CA. Yield: 6 servings. 1 cup sliced almonds, chopped 1/2 cup all-purpose flour 6 6-oz. escolar fillets 1 large egg, beaten to blend as needed, salt and pepper 2 Tbsp. unsalted butter 2 Tbsp. olive oil or canola oil Combine almonds with a touch of salt and pepper. Sprinkle escolar with salt and pepper. Dip fish in flour, then dip one side of fish with beaten egg. Press egg-dipped side of fish into almonds to adhere. Place fish, nut ...
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