Crispy Almond Crusted Fish

This easy Almond Crusted Fish has a crispy, golden coating with a delicious nutty flavor and tender, flaky fish inside. Dijon mustard adds a subtle tang and helps the almond flour stick without eggs. Naturally gluten-free and ready in just 25 minutes, it’s perfect for a healthy weeknight dinner.

One of my favorite ways to make fish is coated with almond flour and sautéed in butter, ghee or coconut oil.

When I was growing up my mother made fish fillets with flour and eggs but I wanted 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.

 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.

Why You’ll Love This Recipe

• Crispy and flavorful – The almond flour creates a golden, lightly crunchy crust with a delicious nutty flavor that complements the tender fish.
• Quick and easy – Ready in just 25 minutes with a few simple ingredients and one pan.
• Naturally gluten-free and egg-free – Almond flour replaces traditional breadcrumbs or flour, while Dijon mustard helps the coating stick without eggs.
• Healthy and satisfying – A protein-rich meal made with wholesome ingredients and no deep frying.
• Versatile – Works beautifully with cod, flounder, snapper, blackfish, or your favorite white fish.
• Dairy-free option – Use coconut oil instead of butter or ghee for a completely dairy-free meal.

How To Make

This is a very easy dish, I have provided a recipe below but you can make it easily without a recipe. This is how you do it:

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
• Roasted Dill Salmon

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Let me know if you like this easy recipe.  Leave a comment below.  I always love hearing from you.

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