Crispy Almond Crusted Fish
Recipe Key
One of my favorite ways to make fish is coated with almond flour and sautéed in butter, ghee or coconut oil. This recipe can be made with any type of white fish fillet. Here I use black fish, a local fish here on the East End of Long Island, New York. You can make it with flounder, cod, snapper, striped bass filets or any small local white fish.
When I was growing up my mother made fish fillets with flour and eggs but I want the recipe to be gluten and egg free. Instead of eggs I coat each fillet with mustard so the almond flour will stick to it. The almond flour gives it a sweet nutty flavor and crunch.
I have provided a recipe below but you can make it easily without a recipe.
Pour almond flour onto a large plate. Mix in salt and pepper
Wash and dry the fish fillets.
Spread one side of the fillets with a light coating of mustard
Place the fish fillets onto the almond flour, mustard side down. Press lightly to get the almond flour to stick to the fillet.
Spread the top side of the fillet with mustard and flip it over. Gently press to get the almond flour to stick.
Heat a heavy sauté pan. I use a cast iron pan.
Add butter or oil.
When the butter is hot add the fillets. You may have to do it in 2 batches depending on the size of your pan.
Sauté on medium until the almond crust is lightly brown 3-4 minutes.
Carefully flip the fillets over and sauté on the other side. If your fillets are thin turn the heat up to medium high, if they are thick turn it down to medium low. Don’t let the crust brown too fast if you have a thick piece of fish. You want the crust to brown and the inside to be just cooked through. It will take another 3-5 minutes
Remove from heat onto a plate. If you are doing a second batch, scrape out the loose pieces of almond flour, add a little more butter and repeat with the remaining fillets.
Serve immediately with lemon wedges.
If you like this recipe, try these other delicious fish dishes:
Easy Mediterranean Fish with Tomatoes and Basil
Simple Sauteed Fish with Garlic
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Eat Well Enjoy Life.
Let me know if you like this easy recipe. Leave a comment below. I always love hearing from you.
PrintCrispy Almond Crusted Fish
This almond crusted fish has just 5 ingredients and is light, healthy, and super easy. Almond flour gives a perfect texture and flavor to the fish.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
- Category: Main Dish, Fish
- Cuisine: Paleo, Gluten Free, Dairy Free option
Ingredients
- 1 pound firm white fish fillet; flounder, cod, black fish or snapper
- 1/3 cup almond flour
- ¼ teaspoon Celtic salt or to taste (you don’t need much, there is salt in the mustard)
- ¼ tsp fresh ground pepper
- ¼ cup organic Dijon mustard
- 3–4 tablespoon organic cultured butter, ghee or coconut oil
- 1 lemon cut into wedges
Instructions
- Pour the almond flour onto a large plate. Mix in the salt and pepper.
- Wash and dry the fish fillets.
- Using a knife, spread one side of the fillets with a light coating of mustard.
- Put the fish fillets onto the almond flour, mustard side down. Press lightly to get the almond flour to stick to the fillet.
- Spread the top side of the fillet with mustard and flip it over. Gently press to get the almond flour to stick.
- Heat a heavy sauté pan. I use a cast iron pan.
- Add butter or oil.
- When the butter is hot, add the fillets. You may have to do it in 2 batches depending on the size of your pan.
- Sauté on medium until the almond crust is lightly brown 3-4 minutes.
- Carefully flip the fillets over and sauté on the other side. If your fillets are thin turn the heat up to medium high, if they are thick turn it down to medium low. You want the crust to brown and the inside to be just cooked. It will take another 3-5 minutes.
- Remove from heat onto a plate. If you are doing a second batch, scrape out the loose pieces of almond flour, add a little more butter and repeat with the remaining fillets.
- Serve immediately with lemon wedges.
Just made. Delicious. Easy to make
Will make again
Hi Cheryl,
Thanks for sharing. I glad you liked it and found it easy to make. It’s one of my regular menu items.
Much love,
Ingrid
Delicious. I did not have almonds for fish almond one and went with this recipe. Absolutely delicious. I did add a little garlic powder. Yum. Thanks for the recipe.
Hi Susan, Thanks for your appreciation. I love the addition of garlic powder. Happy Cooking!