Donnie has a co-worker who fishes almost every day. One night he gave us a few Crappie and since the sooner you eat the fish the better, we made this for breakfast the next day. It would be great for any meal.
Ingredients
3 Crappie; de-boned and fillet (or other fish, as desired)
1/2 Tomato
1/2 Yellow Bell Pepper
Arugula & Tatsoi (or any early spring greens)
Coconut Flour
Cayenne Pepper
Salt & Pepper
Butter or Bacon Grease
For Hollandaise Sauce:
Three large egg yolks
1 stick of Butter
1 Tbsp Lemon Juice
Directions:
1. Mix together the coconut flour, cayenne, and salt & pepper to make a breading for the fish.
2. Pat fish dry and roll in flour mixture. Shake off any excess and repeat for the rest of the fish.
3. Heat up a large skillet pan and melt enough butter or bacon grease to coat the bottom of the pan. Once hot, fry the fish until golden brown on both sides.
4. Cube the tomatoes and peppers.
5. Place a layer of greens on each plate, add the fish, and sprinkle with the tomatoes and peppers.
6. Drizzle the hollandaise sauce over the top of everything.
Hollandaise Sauce:
While the pan is heating up for the fish, the sauce can be started.
Mix together the egg yolks and lemon juice in a small saucepan. Add the butter and set over low heat. Stir frequently. When the butter is completely melted and the sauce starts to thicken, it is done.
Note: We left the skin on the fish, but it can be taken off prior to breading. If you leave it on you get a little bit of an extra crunch.
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