- Makes 4 servings
- Ingredients:
- 8 whole Brazil nuts, lightly toasted and coarsely chopped
- ½ teaspoon sea salt
- ¼ cup plus 2 tablespoons (55 g) unbleached all-purpose flour
- ½ teaspoon paprika (half hot, half sweet if you like)
- 1 egg
- 2 to 3 tablespoons mild cooking oil, preferably grape seed
- 1 pound (450 g) firm white fish fillets, such as cod, lingcod, or tilapia, bones removed, cut into 4 serving pieces
- Instructions:
- Using a mortar and pestle or in a small food processor, grind the nuts with the salt until they are quite fine, just before the powder stage. If there are a few larger pieces of nut, that’s fine. Stir in the flour and paprika, then transfer the mixture to a shallow dish or plate.
- In a small bowl, whisk together the egg and 1 teaspoon water until thoroughly combined and slightly foamy. Transfer the egg mixture to a shallow dish.
- Place the oil in a large skillet and heat it over medium heat.
- Dip each piece of fish into the egg mixture, then into the nut and flour mixture. Pat the nut mixture all over the fish if it doesn’t stick evenly, so it is covered evenly.
- When the oil is hot but not smoking, place the fish in the pan and cook until it is golden on each side and translucent in the center, 7 to 10 minutes total.
- Serve immediately, accompanied with steamed vegetables such as broccoli, cauliflower, potatoes, sweet potatoes, turnips, even fennel with poppy seed dressing (see dressing recipe Chapter The Basics) alongside this dish. Note that Brazil nuts are high in selenium, and health care professionals recommend eating no more than six at one sitting, so it’s not recommended to snack on them
