Almond-Meal Crusted Fish
with tartar aioli / kale chips
- Kale, curly leaf - 1 bunch, leaves torn
- Oil, olive - 2 Tbsp
- Tilapia - 1 lb (sub any white fish, like cod)
- Cilantro (opt) - 2 Tbsp, finely chopped
- Eggs - 1
- Almond meal - 1 cup
- Cajun seasoning - 1 1/2 tsp
- Oil, cooking - 1 Tbsp + 3 Tbsp
- Garlic - 1 clove, minced or crushed
- Mustard, Dijon - 1 tsp
- Egg yolks - 2 (you won't need the whites for this recipe)
- Lemon juice - 2 tsp
- Oil, cooking - 1/2 cup
- Capers - 3 Tbsp, drained, rinsed, and chopped
- Fish - Rinse and dry with a paper towel. Season with some salt and pepper.
- Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
- Cilantro - Finely chop cilantro.
- 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, cilantro, Cajun seasoning, some salt and pepper, and first part of cooking oil (portion for fish).
- Make ‘tartar aioli’ - Mince or crush garlic. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender or using an immersion 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)
- Heat oven to 300F / 149C degrees.
- 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.
- 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.
- 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.
- Top almond-crusted fillets with aioli. Enjoy with kale chips!
This one is always a winner!0 Helpful
So this the a third time we have made this sandwich this year. It’s really good no matter what fish you use. The kale chips do take longer in the oven. We always cook on the grill because fish is smelly. Recommend for all ages.0 Helpful
I made as directed, and thought it was really good - a bit hit with everyone!0 Helpful
This was - no kidding - outstanding in my opinion. Take that from a person who doesn't love fish. I have been trying to gain an appreciation for fish / seafood in adulthood, and have grown to like some seafood. I prepared everything as the recipe stated. I used wild caught Tilapia Filets (frozen) that I bought at Whole Foods. I also used the Litehouse jar of freeze-dried cilantro instead of fresh (saves time). I also used pre-washed and chopped kale to save time, and removed most of the bigger stems that I found. The fish was so delicious, flaky, flavorful (loved the tartar sauce too!). The kale chips took longer than 12 minutes for me but they were so delicious also. I also made corn on the cob - using Tyler Florence's (Food Network) super easy recipe where you put the entire ear WITH HUSK ON in a 350 degree oven for 30 minutes, then pull back the husks and silks and then rub them with a little butter after cooking. Makes PERFECT corn every time and SO EASY. Two of my kids dislike seafood and even they admitted this fish sandwich was good. We will keep this in our rotation.0 Helpful