2/3 c. walnuts, finely chopped
1/3 c. dried bread crumbs
1 tbsp. minced parsley
3/4 tsp. salt
1 egg
4 sole, flounder or catfish fillets (about 6 oz. each)
Salad oil
Radishes for garnish

On waxed paper, mix chopped nuts, bread crumbs, minced parsley and salt.

In pie plate, beat egg slightly. Dip fillets into egg, then into walnut mixture to coat.

In 12 inch skillet over medium high heat, in 2 tbsp. hot salad oil, cook 2 fish fillets until golden brown on both sides and fish flakes easily when tested with a fork, about 5 minutes. Remove to warm platter; keep warm. Repeat with remaining fillets, adding more oil if needed. Garnish platter with radishes. 400 calories per serving. Serves 4.