Almond-Meal Crusted Fish
with aioli / kale chips
This almond-meal breaded fish has been a favorite of our members since they were first featured as lettuce cups way back in March 2014 and even earned a spot on our sample menus. Fresh, savory, and with a unique side of kale "chips," we thought it was time to bring this one back.
Ingredients
- Kale, curly leaf - 1 bunch, leaves torn
- Oil, olive - 2 Tbsp
- Garlic - 1 clove, minced or crushed
- Mustard, Dijon - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Oil, cooking - 1/2 cup
- Capers - 2 Tbsp, chopped
- Tilapia - 4 fillets (Or use other white fish like cod. If you don't eat seafood, try this with chicken thighs)
- Eggs - 1
- Almond meal - 3/4 cup
- Cajun seasoning - 1 tsp
- Oil, cooking - 1 Tbsp + 3 Tbsp
- Homemade tartar aioli - 1/2 cup (ingredients listed separately)
Nutrition Facts
Prep
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Fish - Rinse and dry with a paper towel. Season with some salt and pepper.
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Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
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Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together almond meal, Cajun seasoning, some salt and pepper, and first part of cooking oil (portion for fish).
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Make ‘tartar aioli’ - Mince or crush garlic. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender. While blending on low speed, slowly drizzle in oil (portion for the aioli) until a creamy, mayo-like consistency is formed. Mix in chopped capers. Season with some salt and pepper. (Can be done up to 3 days ahead)
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Make
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Preheat oven to 300F / 149C degrees.
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Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.
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While kale chips are baking, dip fish into egg and then almond meal. If you’re using containers with lids, you can just dump all the fish into each container, close lid, and gently shake (this is that fancy ‘shake and bake’ method). Continue until all fish pieces are breaded.
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Heat a skillet or griddle over medium-high heat. Add second part of cooking oil (the portion for the fish) and then cook fish on each side for ~4 minutes, until almond meal is golden and fish is opaque when sliced.
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Top almond-crusted fillets with aioli. Enjoy with kale chips!
Nutrition Facts
Reviews
Ratings
31 reviews
I forgot to review this when I made it, but I remember it being very tasty! Was surprised by the kale chips!
0 HelpfulI thought this was really good. Used stored bought tartar sauce. Husband didn't really like it. I would make again for myself though, there weren't many ingredients required and I had most on hand. Super quick to make.
0 HelpfulI made this with Haddock. Amazing fish and outstanding sandwich. Since Kale isn't nice to me, I swapped the kale out with crispy, oven roasted Brussels sprouts. At first I had my doubts about a full 2 tablespoons of chipped capers, but I kept adding them to the mayo in small amounts and it only kept getting better and better until all were added. Hubby scarfed his share and wanted more. Will definitely be making this again.
0 HelpfulMade this twice, once with halibut and once with sole. Good both ways. We added sauerkraut and sriracha to the toppings. Liked the kale chips, made it the second time with roasted broccoli.
0 Helpful