2 gilt-head breams (500 g), olive oil, salt, pepper, 2 eggs, 300 g almond chips, 200 g almond flour, butter
Use fresh gilt-head breams fillets. Marinate in oil, salt and pepper. In a bowl, mix the almond flour with the almond chips. Beat the eggs. Dip the fillets first into the eggs, then into the flour (make sure the butter is evenly distributed.) Fry the fillets in butter over a low heat to make the batter crunchy.