This recipe is super easy and could be made with any thin small fillet of fish. It’s important it isn’t too thick as the almond crumb will burn if cooked too long. The crispy crunchy coating is so satisfying, the almonds add both flavour and texture.

It’s time to rethink that Fish’n’Chips classic and do it your way.

It’s delicious with guacamole, mayo or salsa verde or just a squeeze of lemon. A side of sweet potato fries or a big pile of slaw are both great, this crispy fish would also be delicious in a wrap. The paprika and mustard powder add some mellow spice while helping achieve that beautiful golden colour.

This is a simple recipe but one I use a lot so I’m so excited to share it with you. This crumb works on any thin protein, you can’t cook anything too thick with it as it will burn before the protein cooks through. It’s a delicious alternative to breadcrumbs and full of the goodness and healthy fats of almonds.

I’ve used a local fish, King George Whiting, as it’s a more sustainable choice in my area and one of my favourites. It’s delicate and delicious. It’s also expensive so it’s a bit of a treat. I find this website really helpful for making better/ more sustainable seafood choices in Australia and New Zealand. If you can’t get King George Whiting you can see some similar fish here. You can also double the recipe to serve 4.

Serves 2

Ingredients

2 x King George whiting fillets

1 egg

1/2 cup finely ground almonds, you can use almond meal or blitz almonds in a food processor

1/4 tsp smoked paprika

1/8 tsp mustard powder

1/4 tsp salt

2 Tbs extra virgin olive oil

Directions

Beat the egg well and pour into a wide shallow bowl.

In another wide shallow bowl mix together the almonds, paprika, mustard powder and salt.

Dip a fish fillet in the egg, allow excess to drip off and then transfer to the bowl of almonds. Turn to coat in almonds, pressing them into the fish to get an even coating. Repeat with a second fillet.

Place a pan, large enough to fit both fillets, on medium high heat. Once hot add 1/2 the oil and swirl to evenly cover the frying pan, add more if you need to to get an even coating. Add the fillets and turn the heat down and fry 3- 4 minutes each side or until golden. Add the remaining oil when you flip them to make sure you’re not frying the second side dry. This helps it stay evenly golden. If the almond is colouring too quickly just turn down the heat.

Serve with your favourite veggies or sweet potato fries and salad. A squeeze of lemon is always lovely.

HH. x