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1
Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted.
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2
Do not allow them to burn.
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3
Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins.
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4
Chop them fairly fine in a food processor or by hand.
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5
Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
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6
Place the eggs in a bowl.
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7
Combine flour, pepper and salt and spread on another plate.
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8
Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off.
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9
Press the fish into the crumbs.
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10
Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
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11
To cook, heat the butter in a large, nonstick skillet.
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12
Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side.
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13
If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest.
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14
It should not be necessary to add additional butter or oil.
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15
Serve at once with red pepper relish on the side.
