This recipe was featured in Where Texans Go To Eat.
1 cup coarsely ground bread crumbs
1/4 cup toasted sliced almonds
1 teaspoon kosher salt
3 tablespoons butter or margarine, melted
2 skinless haddock, cod or other fish fillets (6–8 ounces each)
1/4 cup all-purpose flour
2/3 cup mayonnaise
Preheat oven to 350 degrees. In a small bowl, combine crumbs, almonds, salt and butter. Mix well. If necessary, add additional butter, blending well, until crumb mixture begins to hold together. In a separate shallow bowl, place flour and coat fish, shaking off excess. Place fillets in a lightly greased medium baking pan. Spread mayonnaise evenly over top surface of fillets and sprinkle with crumb mixture, lightly pressing into each fillet. Carefully pour water around fillets to 1/8-inch depth. Bake 20 minutes or until fish flakes when tested with a fork. Serves 2.
Tip: Pour the thinnest possible layer of water around the fish so you don’t wash away or wet the topping. This helps to ensure that the fish cooks moist and tender.
