Lightly coated and crispy fish with a buttery garlic and almond topping!
I am NOT a fish lover.
As a young girl, the smell could make me gag, and today, I’m not much different. The key for me is to use VERY fresh white fish, or mild white frozen fish..any fishy aroma AT ALL and I run for the hills!
Of course, I know I am supposed to have fish regularly in my diet for health reasons, so I had to figure something out, plus I want my kids to grow up enjoying it even if it is not my favorite thing. No sense in tainting their taste buds with mine!
This recipe is SO scrumptious, I have been making it regularly for years.
It wasn’t too tough to make it allergen friendly, and it’s not tough for you to revert it back to ‘normal’ if that is what you have on hand!
My kids even love this….and it is extremely easy and quick to put together!
Here a couple of other fish recipes you can try too…for the fish wary like me!!
- 1 pound mild white fish, like tipalia, sole, or cod
- ½ cup preferred (unsweetened) milk (I used So Delicious Unsweetened Coconut Milk)
- 1 egg beaten (optional - I have made this without the egg and it turns out fine)
- ½ teaspoon cayenne (omit or reduce if heat sensitive)
- ½ cup sweet rice flour (Mochiko Blue Star is good brand. Sweet rice flour is milled much finer than regular rice flour, and is powdery like a starch) or other flour. For paleo, usecassava flour.
- ½ teaspoon salt AND pepper
- Oil/fat for pan frying
- 2 tablespoons avocado oil
- 4 cloves garlic, sliced thinly
- ½ cup sliced almonds (Trader Joe's has these for the best deal I have found!)
- 2 tablespoons lemon juice
- 2 tablespoons allowed butter, ghee, or butter flavored coconut oil
- First, prep the sauce: saute the almonds and garlic over medium heat in the avocado oil until golden and toasted....watch it carefully so as not to burn the almonds. Turn the heat off when it the garlic and almonds begin to brown and then set aside.
- In a small bowl mix the milk and egg.
- In another small bowl, mix the chosen flour, salt, pepper, and cayenne.
- Preheat a large skillet over medium heat, my cast iron skilletis my favorite for extra crispy coatings!
- Dredge the fish fillet in the milk mixture, then the flour, pressing the fillet down to coat the fish evenly.
- Saute all fillets in oil until golden, and then flip to the other side, adding more oil as necessary to prevent sticking.
- When you are ready to serve, add the butter and lemon juice to the waiting almond/garlic sauce, and heat gently to warm and melt. Serve atop fish!