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Browned Butter Sauteed Fish

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“From Delicious Living Magazine”

Ingredients Nutrition

  • 14 cup sliced almonds
  • 1 cup panko breadcrumbs or 1 cup regular breadcrumbs
  • 12 teaspoon garlic salt
  • 12 teaspoon paprika
  • 1 egg, beaten
  • 14 cup reduced-fat buttermilk or 14 cup milk
  • 1 12 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 lb tilapia fillet (or any mild fish)
  • 1 lemon, quartered


  1. Using a food processor, finely grind almonds. Combine in a shallow dish with bread crumbs, garlic salt, and paprika.
  2. In a separate shallow dish, whisk egg and buttermilk.
  3. Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary). When butter is nicely browned (about 8 minutes), add olive oil.
  4. Pat dry fish fillets. Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture. Add to hot pan. Cook, without disturbing, until browned (about 6 minutes), then flip and cook other side until just opaque. Serve with a squeeze of fresh lemon.

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