Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.

In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips.

IDEAS YOU'LL LOVE

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

The Baked Potato

Recipe courtesy of Alton Brown

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking