Encrusted. That's our latest way to cook fish. Here's how you do it. First get some fillets 8" or so and about a half inch of less. Thicker or smaller will require cooking time adjustments. The last we did was Tilapia fillets (but catfish, bass, BG, crappie, all work). First, I like to soak all fish in milk, or buttermilk. Your choice. This can be done for a couple of hours. Here we go. The coating (crust) we use is almonds. You can use other things such as course bread crust. Almonds are great. Get a couple of big handfuls of nuts. Chop them up with a food chopper, spice grinder, food processor, or blender. Don't turn into powder, but less than pea sized chunks. Oil a baking dish. Dip the fillets into flour, then into egg wash, then press into the almonds. Hey, we forgot to season. I like the blackening seasoning. Anyway, season quite a bit in the egg wash, flour, and almonds. You will have to experiment to get it right since everyone has their own flavor of spice they like. Put the fillets into the baking dish and bake for 30 minutes at a pre-heated oven (check to make sure they are browned and flaky, but don't over cook because they will be dry). This is a gourmet meal. Make it so with some fancy veggies, salad, and wine�.
