I am NOT a fish lover.
As a young girl, the smell of any fish 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!
Serving suggestions for fish almondine
There are many great ways to serve this deliciously crispy fish!
- My simple sautéed broccoli is ready in 5 minutes!
- My family is crazy for my Instant Pot rice-a-roni! I provide a stovetop version too!
- a simple green salad
- steamed green beans
- some of my kale salad with cranberries.
- I love all forms of cabbage salad with just about everything!
Here are a couple of other fish recipes you can try too…for the fish wary like me!!
- Gluten Free Pan Fried Fish
- Gluten Free Tuna Casserole w/ a Paleo Option
- This gluten free beer batter fish would be amazing served up with my oven baked sweet potato fries
- These gluten free crab cakes are crispy and crunchy, and crab is naturally very mild and generally not fishy tasting!
- Perfectly cooked fresh bacon wrapped scallops are little bites of buttery heaven!
Crispy Gluten Free Fish Almondine Recipe:
If you try this crispy pan fried fish, be sure to come back and leave a comment!
Fish w/ an Almond, Garlic Lemon Topping (Almondine) - Gluten Free | Whole30 | Paleo
- 1 pound mild white fish like tilapia, sole, or cod
- 1/2 cup almond milk unsweetened, or water
- 1 large egg egg free option- I have made this without the egg and it turns out fine! OR in place of egg, add 2 tablespoons oil to the water!
- 1/2 cup rice flour Whole30 & paleo use cassava flour
- 1 teaspoon garlic powder optional
- 1/2 teaspoon cayenne omit or reduce if spicy sensitive
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons avocado oil plus more if necessary for frying
- 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 skillet is 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!
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