Pan fried pickerel cheeks with lemon basils

Ingredients

• pickerel cheeks
• lemon basils, finely chopped
• chili flakes
• salt
• ground black pepper
• rice flour
• almond milk
• mix EV coconut and olive oil

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Preparation

• Combine rice flour, chili flakes, lemon basil salt and pepper.
• Dip pickerel cheeks into almond milk and dredge in flour mixture.
• Put a shallow skillet over medium-high heat, add oil and get the skillet hot.
• Add the cheeks and cook until browned on 1 side, 1 to 2 minutes.
  
• Flip the fish and continue to cook until desired doneness, about 2 minutes more.
• Be careful, it's very easy to overcook.

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