Instructions: Thoroughly mix the nutmeg and the cayenne and set aside. In another bowl combine the almonds, Panko and the cheese.

To prepare, brush the fish pieces lightly with the walnut oil. Lightly salt and pepper each piece, then sprinkle the nutmeg-cayenne mixture evenly over the fish. Dredge the fish in the flour and shake off the excess. Next, thoroughly coat each piece in the egg whites then dredge them in the almond mixture.

Heat a saute pan over medium heat. Add the olive oil and saute the fish sticks until they begin to turn brown and crusty. Finish cooking the sticks in a 425 degree oven for about 5 minutes or until the fish is firm to the touch.

This recipe yields 8 servings.

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