Instructions: For the sauce, combine the mayonnaise, sour cream, herbs and lemon juice in a small bowl and stir to mix. Add salt and pepper to taste, cover and refrigerate until needed. (

Makes about 1 1/2 cups)

Cut the fish fillets crosswise into 1-inch strips. Put the flour on a plate with salt and pepper and stir to mix. In a shallow bowl, whisk the egg with the milk and a pinch of salt. Put the ground almonds in a third shallow dish.

Heat about 2 inches of oil to 375 degrees in a deep-fryer. Dust the fish strips with the seasoned flour, turn to thoroughly coat and allow excess to drip off. Coat the fish with ground almonds, shaking off excess, then put in the hot oil.

Fry the fish strips, turning once or twice as they cook, until golden brown, 2 to 4 minutes. Drain on paper towels and keep warm in a low oven while you fry the remainder.

Arrange the fish fingers on small individual plates with small bowls of sauce alongside.

This recipe yields 4 to 6 servings.

Comments: Finely ground nuts add texture, flavor and crunch to fried fish. Hazelnuts can be used in place of the almonds if you like. A simple dipping sauce with lots of fresh herbs is perfect with this nutty fish, which makes an ideal first course.

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