Pan fried pickerel cheeks with lemon basils

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2
pickerel cheeks

lemon basils, finely chopped

chili flakes

rice flour

almond milk

mix EV coconut and olive oil


  • 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.

Rate this recipe:

Related recipes

Recipe Pan fried salmon steak with red wine sauce
Pan fried salmon steak with red wine sauce
3 servings
35 min
Very Easy
Recipe Pan-fried teriyaki cod fish
Pan-fried teriyaki cod fish
3 servings
17 min
Recipe Easy gummy fried eggs
Easy gummy fried eggs
8 servings
1 / 5


Daily Menu

Receive daily menu: