1. Make the walnut-lemon mixture: Process walnuts until very fine. Combine with zest and dried sage.
2. Cut cream dory fillet into 1x1-inch squares; blot with paper towels and season with salt and pepper.
3. Place slightly beaten egg in a bowl. Dip each fish nugget first in flour, then egg, then walnut-lemon mixture. Fry in butter until golden. Serve with honey mustard or garlic-mayo dip.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 297 (59%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 122mg||38 %|
|Sodium 329.2mg||11 %|
|Potassium 207.7mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8g|
|Protein 38.9g||56 %|
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Calories per serving: 507
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