Wash the fish fillets well, debone if necessary and acidify in the lime juice for about 5 minutes (lemon juice is also possible, of course, but lime juice tastes better).
Then salt and pepper the fillets not too sparingly on both sides. Set up 2 soup plates, beat the egg in one and stir with a fork until the egg white and yolk have combined. Put the breadcrumbs mixed with the nuts in the other plate.
Pull the fish through the egg with both sides, then turn it in the breadcrumbs and press firmly so that the breading will hold well later.
Put on a coated pan and heat the fat (I use vegetable cream because you can heat it well, it doesn`t burn as quickly as butter, but still has a fine buttery note). Only when the fat is hot does the fish come in. Fry for 3-4 minutes on each side, depending on the thickness and size of the fillets.
We also have boiled potatoes or croquettes with a variety of vegetables.
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