Instructions: In a shallow dish, combine the bread crumbs, nuts, parsley, cinnamon, salt, and pepper; mix well. Place the beaten egg in another shallow dish.

Dip the fish strips into the egg then into the nut mixture, turning to coat completely with each.

In a large skillet, heat 2 tablespoons oil over medium-low heat, until hot. Cook the fish in batches for 3 to 4 minutes per side, adding more oil as needed, or until golden and the fish flakes easily with a fork.

This recipe yields 4 to 6 servings.

Tasty Go-Along: Give these even more zip with "Spicy Mango Dipping Sauce" (see recipe).

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