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Week of 5/1/23

Almond-Meal Crusted Fish
with tartar aioli / kale chips

Active: 45 Total: 45
Original GF Paleo Vegetarian
Almond-Meal Crusted Fish

With breaded fish and creamy tartar aioli, this paleo-friendly take on a fish sandwich got great reviews when featured in 2020. Crispy kale chips are a fun way to get your greens on the side.

Tags
Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
American
Save recipe
40

Ingredients

Metric
Servings:
4
Tartar Aioli:
  • Capers - 3 Tbsp , drained, rinsed, and chopped
  • 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
Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems
  • Oil, olive - 2 Tbsp
Almond-Meal Crusted Fish:
  • Tilapia - 1 lb (sub any white fish, like cod)
  • Cilantro leaves - 2 Tbsp , finely chopped
  • Eggs - 1
  • Almond meal - 1 cup
  • Cajun seasoning - 1 1/2 tsp
  • Oil, cooking - 1 Tbsp + 3 Tbsp

Prep

  1. Kale - (If prepping right before cooking, get oven heating first) Peel off leaves and discard stems. (Can be done up to 3 days ahead)

  2. Fish - Rinse and dry with a paper towel. Season with some salt and pepper.

  3. Cilantro - Finely chop cilantro.

  4. 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).

  5. 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)

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Make

  1. Heat oven to 300F / 149C degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Top almond-crusted fillets with aioli. Enjoy with kale chips!

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