Recipe courtesy of The Bear Cupboard (

Rating:  10 out of 10


1/4 cup chopped untoasted pecans

2 Tbsp. almond flour (almond meal) or very finely chopped almonds

2 Tbsp. Panko breadcrumbs

3 Tbsp. whole wheat bread chopped or torn into pieces

1/8 tsp. garlic powder

Pinch Diamond kosher salt

Pinch white pepper

1 lb. (skinned both sides) snapper fillets (or other mild white fish)

1/4 tsp. Diamond kosher salt

1/8 tsp. white pepper

2 Tbsp. white whole wheat flour

1/3 cup milk

1-1/2 tsp. hot sauce

1/2 lemon

1 Tbsp. extra-virgin olive oil

1 Tbsp. unsalted butter

In mini food processor, combine pecans, almond flour, Panko, whole wheat bread, garlic powder, salt and pepper.  Pulse a few times, till ingredients are finely ground and well mixed.  Pour onto wax paper.

Pat fish dry with paper towels.  (Fish should weigh at least 1 lb. after skinning.)  Cut into 3-4 serving pieces.  Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper.  Spread white whole wheat flour onto another sheet of wax paper   Pour milk into shallow bowl and stir in hot sauce.  Heat oven to 350F.  Set out a cast-iron frying pan (or other heavy pan).  Cut lemon into 4 wedges.  Dredge fish pieces in whole wheat flour, dip in milk mixture, then into nut/bread mixture.

Heat fry pan on medium heat.  Add oil and butter.  When oil and butter start to foam, add fish pieces.  Cook about 3 minutes, or till underside is golden brown; turn fish over and place in oven for about 5 minutes, or till fish flakes easily when pierced with a fork.  Serve hot with lemon wedges.  Yield:  2-4 servings