Pan-Fried Fish Almondine

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal."

Original recipe yields 4 servings
OK
  • ALMONDINE BREADING
  • PAN-FRIED FISH

Nutritional

  • Serving Size: 1 (383 g)
  • Calories 625.6
  • Total Fat - 35.4 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 269.7 mg
  • Sodium - 678.5 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3 g
  • Protein - 48.7 g
  • Calcium - 205.1 mg
  • Iron - 4.9 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.2 mg

Step 1

First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.

Step 2

Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.

Step 3

If applicable, debone the fish and remove the skin.

Step 4

Salt and pepper the fish, to taste.

Step 5

In a small bowl, mix eggs and water together to make an egg wash.

Step 6

Place flour in a shallow pan.

Step 7

Place the almondine breading in another shallow pan.

Step 8

Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.

Step 9

Preheat saute pan using medium heat.

Step 10

Add the butter and melt, being careful not to burn.

Step 11

Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.

Step 12

Optional: Sprinkle chopped parsley on top of the fish before serving.

Tips & Variations


No special items needed.

Related

Mikekey

I used tilapia filets and this slightly nutty tasting coating was perfect for them. I will be using this coating again for sure.

review by:
(26 Jan 2019)

breezermom

This is wonderful! I used mahi mahi, and since some fillets were from the tail end and thinner, I started them a bit later. Even though these fillets are swimming in butter as they cook, they turn out crisp on the outside and flaky on the inside. We will use this breading again on fish and also on chicken. Thanks for sharing! Made for FYC tag game.

review by:
(16 Oct 2018)

Daily Inspiration

Delicious! We really enjoyed the breading on the fish and the butter brought out the flavor of the almonds and made the breading crispy and simply wonderful. : )

(3 Oct 2016)

Luvcookn

Loved the flavour of this breading! I used fresh red snapper fillets (which we get here very rarely) and DH saved a piece for his lunch today. Thank you for sharing...will be made again for sure! Made for Billboard Recipe Tag.

review by:
(11 Jul 2015)