Almond and oat encrusted Haddock скачать в хорошем качестве

Almond and oat encrusted Haddock

I was inspired by a restaurant that is down in North Myrtle Beach named Snookys. Dave and I went there last year and had oats and almond and crusted grouper. I am trying to replicate that with this dish and it came out delicious. 1 pound of haddock 1/4 cup of egg white 1/2 cup of sliced almonds 1/4 cup almond flour 1/4 cup of whole wheat or regular flour 1/3 a cup of old-fashioned oats Salt and pepper to taste As well as paprika and Cajun seasoning to taste 2 tablespoons of butter melted 2 tablespoons of olive oil In one bowl or tray, put your egg white And other bowl or tray mix all remaining ingredients except for butter and olive oil. Preheat oven to 450° Spread butter in olive oil on the bottom of a sheet pan Dip your haddock in the egg white and then into the breading, which is the oats and almond mixture. Place on the buttered oiled pan and flip over to be sure that butter and oil has coded both sides. Use your spatula to move the oats and almonds back onto the fish if it falls off. Take five minutes, take out and carefully flip over putting oats and almonds, and any bread that falls off back on. Put back in the oven for eight more minutes. This came out scrumptious you feel like you’re in a fine dining restaurant in your own kitchen. We serve, served it with seeds of change brand, brown rice, and quinoa with garlic. It went perfect together.  this oat and almond mixture would be terrific with chicken as well if you’re not a fish eater. It’s a great healthy alternative as a breading. I hope you tried this recipe and thank you for being with me. #highprotein #lorigagatrombley #weightlossjourney #bariatricsurgeryjourney #duodenalswitch